New World Risotto With Carrot-Corn Broth Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Salt and freshly ground pepper

Kosher salt and freshly ground black pepper

1/2 cup diced yellow squash

1 cup minced onions

1 1/2 tablespoons softened butter or olive oil

Rich vegetable stock

5 to 6 cups hot corn or vegetable stock

4 tablespoons olive oil

1/2 cup freshly grated Dry Jack, Parmesan or Asiago or a combination

1/2 cup dry white wine

1/2 cup diced tomatillos

2 cups fresh sweet corn kernels, cut from the cob

4 cups fresh sweet corn kernels (4 large ears) to yield 1 cup juice

Drops hot sauce, to taste

1 1/2 cups Arborio rice

Garnish: Deep fried basil sprigs

1/4 teaspoon crushed red pepper flakes

1 teaspoon toasted whole cumin seed

1/4 cup diced red peppers

1/4 cup chopped fresh cilantro

Carrot-Corn Broth, recipe follows

1/2 cup sliced green beans, sliced to make tiny rounds

1/4 cup slivered garlic

1/4 cup diced yellow peppers

3/4 pound carrots to yield 1 cup juice

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