Oven-Baked Corn and Tomato Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• butter
  2 tbsp
• chicken stock concentrate
  4 unit
• corn
  1 can
• garlic
  2 clove
• grape tomatoes
  8 oz
• lemon
  1 unit
• olive oil
  4 tsp
• pancetta
  4 oz
• parmesan cheese
  ½ cup
• pepper
• salt
• smoked paprika
• water
  2 c
• yellow onion
  1 unit

🍳 Cookware

• strainer
• tall-sided pan
• zester
• baking sheet
• medium pan

1. 

   1

   Wash and dry all produce. Preheat the oven to 425 degrees. Halve, peel, and dice yellow onion . Mince or grate garlic . Drain corn using a strainer . Heat a drizzle of olive oil in a medium, tall-sided, oven-safe tall-sided pan over medium heat. Add the onion and garlic. Cook, tossing, until softened, ⏱️ 4 minutes to ⏱️ 5 minutes . Season with salt and pepper . TIP: If you don't have an oven-safe pan, use foil and transfer to a covered baking dish before step 3 and return it to the pan in step 5.

   yellow onion: 1 unit, garlic: 2 clove, corn: 1 can, olive oil: 4 tsp, salt, pepper
2. 2

   Bake the risotto: Add arborio rice to the pan and toss ⏱️ 1 minutes to ⏱️ 2 minutes , until toasted. Add chicken stock concentrate , a large pinch of salt, and water . Bring to a boil. Cover and place in the oven for ⏱️ 18 minutes , until the rice is al dente.

   arborio rice: 1.5 c, chicken stock concentrate: 4 unit, water: 2 c
3. 

   3

   Meanwhile, using a zester , zest and cut lemon into wedges. Halve 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 ⏱️ 10 minutes to ⏱️ 12 minutes , until shriveled.

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

   Cook the pancetta: Heat a medium pan over medium-high heat. Add pancetta . Cook, tossing, until golden brown and crispy, ⏱️ 3 minutes to ⏱️ 4 minutes . Remove from the pan 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 parmesan cheese , butter and half the can of corn. (TIP: Reserve the remaining corn for another use.) Season the risotto generously with salt and pepper. Stir until the cheese melts.

   parmesan cheese: ½ cup, butter: 2 tbsp
6. 6

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

   smoked paprika