Oven-Baked Corn and Tomato Risotto

🥘 Ingredients

• arborio rice
  1 c
• butter
  1 tbsp
• chicken stock concentrate
  1 packet
• corn
  1 can
• garlic
  2 cloves
• grape tomatoes
  8 oz
• lemon
  1 unit
• olive oil
  2 tbsp
• pancetta
  4 oz
• parmesan cheese
  1 c
• pepper
  1 tsp
• salt
  1 tsp
• yellow onion
  1 unit

🍳 Cookware

• pan
• pan
• baking sheet
• skillet
• skillet
• pan

1. 

   1

   Wash and dry all produce. Preheat the oven to 425 degrees. Halve, peel, and dice the yellow onion . Mince or grate the garlic . Drain the corn . Heat a drizzle of olive oil in a medium, tall-sided, oven-safe pan over medium heat. Add the yellow onion and garlic. Cook, tossing, for ⏱️ 5 minutes , until softened. Season with salt and pepper .

   yellow onion: 1 unit, garlic: 2 cloves, corn: 1 can, olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 2

   Add the arborio rice to the pan and toss for ⏱️ 2 minutes , until toasted. Add the chicken stock concentrate , a large pinch of salt, and 2 cups water. Bring to a boil. Cover and place in the oven for ⏱️ 18 minutes , until the rice is al dente.

   arborio rice: 1 c, chicken stock concentrate: 1 packet
3. 

   3

   Meanwhile, zest and cut the lemon into wedges. Halve the grape tomatoes and toss on a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for ⏱️ 12 minutes , until shriveled.

   lemon: 1 unit, grape tomatoes: 8 oz
4. 4

   Heat a medium skillet over medium-high heat. Add the pancetta . Cook, tossing, for ⏱️ 4 minutes , until golden brown and crispy. Remove from the skillet and set aside.

   pancetta: 4 oz
5. 

   5

   When the rice is al dente, remove the pan from the oven and place on the stove over low heat. Stir in up to ¾ cup water, adding a little at a time, until a loose, creamy consistency is achieved. Stir in the parmesan cheese , butter and half the corn. Season the risotto generously with salt and pepper. Stir until the cheese melts.

   parmesan cheese: 1 c, butter: 1 tbsp
6. 6

   Top the risotto and serve: Sprinkle the grape tomatoes, pancetta and lemon zest over the top. Garnish with a pinch of smoked paprika. Serve with a wedge of lemon for squeezing and enjoy!