Sweet Corn Risotto Salad

This salad is delicious and refreshing because it has sweet corn risotto that is creamy and fresh cherry tomatoes, bell peppers, and basil. This summer-themed dish has a tangy kick from the balsamic vinegar.

Ingredients:

• 1 cup Arborio rice
• 2 1/2 cups vegetable broth
• 1 cup sweet corn kernels fresh or frozen
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Grated Parmesan cheese for garnish optional

Instructions:

Its best to keep the vegetable broth warm on low heat in a saucepan

Put the olive oil in a different large pan and heat it over medium-low heat

Add the Arborio rice and cook for two to three minutes, until the edges start to turn clear

Add the sweet corn kernels and stir them in

Cook for two more minutes

First, add a little of the warm vegetable broth at a time to the rice

Keep stirring, and wait for the liquid to soak in before adding more

This should be done for another 20 to 25 minutes, or until the rice is soft and creamy

Leave the risotto alone until its cool enough to eat

Cook the risotto and put it in a large bowl

Add the cherry tomatoes, red and green bell peppers, red onion, and fresh basil

Add the balsamic vinegar to the salad and mix everything together until its well mixed

Add pepper and salt to taste

Put the Sweet Corn Risotto Salad in the fridge for at least 30 minutes before you serve it

If you want, you can top it with grated Parmesan cheese

Serve it cold

Have fun with your salad of sweet corn risotto