Sweet Corn Risotto

Well, hello there summer! You always do return to me around this time of year...

I have a love/hate relationship with summer. I love that I'm off from work, I love summer nights, I love getting ice cream on a hot day, I love fresh produce (especially corn!),  I love the beach, and I love flip flops. I hate heat, bugs, and this year I hate that summer signifies the end of my maternity leave and the beginning of my life as a working mom. WAHHHHH!

But... anyway... you didn't come hear to here me complain about that (although if you'd like to listen to me complain about leaving Landon in September you're more than welcome to contact me, it's one of my favorite things to complain about lol). If you DID come here to get a new recipe that will work perfectly as we transition from spring to summer then you're in luck. This sweet corn risotto was delish. Cheesy rice is always good, but add some delicious sweet corn and some great seasonings and you're set. This dinner was excellent. Best of all it gave me a chance to use my new Garlic Gold herbs de provence seasoning. I love that stuff!

Source: Heavily adapted from Cat Cora

Ingredients:
4 cups chicken stock
1 tbsp olive oil
1 tsp dried minced onion
1 cup arborio rice
Salt and pepper
1/2 cup fresh corn, or frozen (thawed)
3/4 cup freshly grated pecorino romano cheese
1/2 tbsp herbs de provence

Directions:
1- Heat the chicken stock in a pot and keep warm over a low simmer.
2- Meanwhile in a large skillet heat the oil and onion. Stir well. Add the rice, and stir, until lightly golden.
3- At this point add stock, 1 cup at a time, and simmer over low heat until all of the liquid absorbs. Repeat until all liquid is used. Season with salt and pepper.
4- Once the final cup of stock has been added mix in the corn, cheese, and seasonings. Stir well. Once most of the liquid is absorbed, serve hot. Top with additional herbs if desired.