Summer Risotto

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The (ex)Expatriate's Kitchen

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Ingredients

1 pint heirloom cherry tomatoes, mixed varieties, sliced in halves

3 corn cobs, shucked and kernels sliced off

1 red pepper, diced

1 shallot diced

2 scallions, sliced, white part and one inch of the greens

1 tbs. canola oil

3 cups vegetable broth

2 cups water

1/4 cup white wine

1-1/4 cup aborio rice

Salt and pepper to taste

1 tbs. olive oil

2 tbs. chopped basil

1 tbs. chopped parsley

2 tbs. grated parmesan

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