A delightful, summer risotto rice salad packs in freshness and flavor for lunch, dinner or your weekend road-trip!
- 1 cup arborio rice
- 1 lemon – juice and zest
- 2 cups freshly shaved corn kernels off the cob, about 2–3 cobs worth
- 1 cup cucumber, diced small
- 1/2 cup green onion, thinly sliced
- 1/4 cup fresh basil, thinly sliced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- Bring a large saucepan of water to boil over high heat. Once boiling, add about 1 tablespoon of salt and stir in the arborio rice. Set a timer for 12 minutes.
- Once timer goes off, check rice for doneness. Texture should be tender, but still with a firm bite. If not quite done yet, cook another 2-3 minutes. Strain.
- To cool rice, spread out in a thin layer on a plate or small sheet pan.
- Meanwhile, shave corn kernels off the cob and set in a large mixing bowl.
- To the corn, add diced cucumber, sliced green onion, chopped basil and parsley. Zest one lemon into the mix as well.
- Once rice is cool to room temp, stir into the bowl of corn and herbs. Stir in olive oil and juice from half the lemon. Season with salt and pepper. Taste and add more lemon juice, salt and pepper as needed.
- Serve room temp or chill to enjoy cold later.
You can use frozen corn instead of fresh if you prefer. I like to fold the frozen corn into the risotto just after straining the rice so the residual heat helps thaw the kernels.
Keywords: Risotto, Rice Salad, Easy Side Dishes, Summer Recipes