Sweet Corn Risotto

Rinse and dry all produce. Preheat the oven to 400°F. Peel and chop the onion. Add 8 cups water to a large saucepan over medium-high heat. Place a large pot over medium heat and add 2 tbsp olive oil. Once hot, add the onion and cook, stirring occasionally, until soft, about 3 to 5 minutes. Remove the husks and silk from the ears of corn and cut off the kernels.

Add the arborio rice to the pot and cook, stirring occasionally, until glossy, 2 or 3 minutes. If using, add the 1 cup wine, if not, add 1 cup hot water from the saucepan. Stir frequently and let the liquid bubble away until it’s almost evaporated.

Begin to add the hot water from the saucepan about 1 cup at a time, stirring after each addition and frequently throughout the cooking process. Adjust the heat as necessary so the rice bubbles steadily. When the water is just about evaporated, add another 1 cup water– the mixture should be neither soupy nor dry.

Zest the lemon. Trim ½ inch off the broccolini stems and add to a baking sheet. Drizzle broccolini with 2 tbsp olive oil and toss with half the vegan parmesan, 2 tsp lemon zest, and a pinch of salt and pepper. Roast in the oven until crisp in places, about 8 to 10 minutes.

Add the corn kernels to the risotto and stir. Once all of the water has been added, begin tasting the rice, it should be tender but still have a “bite”. It will take between 20 and 25 minutes to reach this stage. Stir in the vegan butter and season risotto with salt and pepper.

Halve the lemon. Finely chop the chervil leaves. To serve, divide the sweet corn risotto among shallow bowls and top with the chervil, remaining vegan parmesan, and lemon zest. Serve with the fresh lemon juice and lemon parmesan broccolini. Enjoy!