Corn Risotto with Summer Succotash

I served this with a grilled sausage, and my non-veggie loving husband informed me that he would even like it "without any meat at all."  That's what I call success!

Ingredients


3 tablespoons extra-virgin olive oil
1 medium red onion, chopped (about 1 cup)
1 cup Arborio rice
1/2 cup white wine
3-4 cups chicken broth or water
3 cups fresh corn kernels (about 6 ears)
5 ounces mild cheese crumbled (goat cheese and feta have both worked for me)
1 cup sliced (i/4 inch) green beans (I have also used sugar snaps)
1 garlic clove, grated or minced
2 cups diced tomatoes
1/4 cup loosely packed torn fresh basil leaves
salt and pepper

The Risotto


1) Heat chicken broth or water in a small sauce pan.
2) Heat 1 tablespoon of olive oil in a large skillet or saute pan.  Add 1/2 the onion and cook until tender (about 5 min).
3) Add the rice and stir until coated with oil.
4) Add wine to rice and stir.
5) When the wine is mostly absorbed, begin adding chicken stock or water, about one ladleful at a time.  Stir at each addition, and then add the next ladle when the previous addition is mostly absorbed.
6) Add 1 cup of corn with the final ladle of liquid.
7) Finish risotto by stirring in 1/2 cup of cheese until melted.  Add salt and pepper if necessary.

The Succotash

1) Heat remaining 2 tablespoons of olive oil in a large skillet.  Add remaining onion and cook until tender (about 5 minutes).
2) Add remaining corn, green beans, and garlic and cook, stirring until the green beans are crisp-tender (about 3-5 minutes).
3) Add tomatoes, basil, and salt and pepper to taste.

To Serve:  spoon the risotto into a shallow bowl and top with the succotash.  Sprinkle each serving with a bit of the remaining cheese.  Serves 4.

Recipe adapted from Fresh & Fast Vegetarian: Recipes that Make a Meal by Marie Simmons