• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Home
  • Recipes
    • Meal Plans
  • Wellness
  • Sustainability
  • Teaching Kitchen
  • News
  • Meet The Team
  • Ask our Chefs & RDs

we eat. live. do. well logo

  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • Vimeo

July 20, 2021 <600 calories/serving

Sweet Corn and Cherry Tomato Risotto

Print Recipe Pin Recipe Save Recipe Go to My Collections
Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Main Course
Servings: 4 servings (click to scale)

Ingredients

  • 2 tsp canola oil
  • 3 oz fresh yellow onions diced, finely
  • 5 oz dry arborio rice
  • 3 tbsp white wine
  • .5 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1/2 tsp italian seasoning
  • 4 oz frozen corn
  • 2 oz fresh cherry tomatoes
  • 2 tsp nutritional yeast
  • 1/4 oz fresh basil chiffonade cut
  • 1/2 tsp fresh garlic minced
  • 1/2 oz vegetable base
  • 2 2/3 cup boiling water
  • 1 2/3 oz roasted, unsalted sunflower seeds
  • 3 tbsp water
  • 2 tsp fresh lemon juice
  • 1/2 tsp apple cider vinegar
  • 1/8 tsp kosher salt

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

Instructions

  • Wash all produce before prepping. Place the vegetable base and water in a large pot and bring to a boil, reduce to simmer. In a large rondeau pot, heat the oil over medium heat. Add the onions and garlic and sweat until translucent, about 5 minutes. Add the rice and allow to toast for 2-3 minutes or until fragrant, stirring as needed. Add the wine and allow to cook till the wine is absorbed and no liquid is remaining.
  • Add the vegetable stock to the risotto, 2-3 cups at a time. Allow the stock to fully absorb before adding more stock and continue with this process till all the stock is absorbed, about 20 – 30 minutes. Stir the risotto as needed while cooking so the mixture does not stick to the bottom of the pot. While the risotto is cooking, place the sunflower seed kernels, water, lemon juice, vinegar, and 1st addition of salt into a blender and process until smooth.
  • Once the stock is absorbed into the risotto, add the 2nd addition of salt, pepper, Italian seasoning, corn, tomatoes, nutritional yeast and stir. Finally, add the sunflower seed sour cream to the risotto and mix well.
    To serve: Spoon 2 cups of the risotto into a bowl and place 1 Tbsp. of basil around the risotto.

Nutrition

Calories: 266kcal | Carbohydrates: 40g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 0mg | Sodium: 716mg | Fiber: 4g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
Share This

Categories: <600 calories/serving

Previous Post: « Cauliflower Mac & Cheese with Cashews
Next Post: Let’s Toast to Avocado »

Footer

                                                                                                                                                                      Ā                                                               
         
  • Recipes
  •  
  • Wellness
  •  
  • Sustainability
  •  
  • News
  •  
  • Meet The Team
  •  
  • Ask our Chefs & RDs
  •  
  • Contact Us
  •   
  • Terms of Use
  •   
  • Privacy Policy
  •  
  • Privacy Request
  •  

Copyright © 2023 we eat. live. do. well. Compass Group. All Rights Reserved.