2 cups frozen yellow sweet corn, pureed in a blender with 1/2 cup vegetable stock
1 cup fresh corn kernels, cut off the cob
1 quart vegetable stock
1/4 cup Parmesan cheese (alternative non-dairy cream cheese can substitute)
1 lemon, zested
2 Tablespoons shallots, finely chopped
1 Tablespoon chives, finely chopped
1/2 Tablespoon tarragon
1/2 Tablespoon garlic, finely chopped
1/2 Tablespoon olive oil
As needed, Kosher salt
As needed, freshly cracked black pepper
As needed, microgreens for garnish (suggested: Micro Basil)
Prep Time: 25min | Cook Time: 5min
In a sauté pan over medium high heat, sauté the shallots and garlic until they are slightly translucent (about 1-2 minutes).
Add the potatoes and cook for about 3 minutes, stirring constantly.
Begin to add the stock a little at a time, stirring with each addition until the stock cooks into the potatoes and evaporates before adding another addition of stock (You may not need all of the stock). Continue this step until the potatoes are fully cooked but not falling apart.
Stir in the sweet corn puree and the corn kernels. Stir until the dish resembles a creamy risotto. Remove from the heat and add in the tarragon, chives, lemon zest, and Parmesan cheese. Adjust the seasoning with salt and pepper if desired. Stir to combine.
Portion about a cup of the risotto into elegant bowls and garnish the top of the risotto with extra grated Parmesan cheese and basil. Serve immediately.
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