# Ingredients:
→ Vegetables
01 - 2 cups fresh corn kernels (from approximately 2 ears)
02 - 1 1/2 cups cherry tomatoes, halved
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Grains
05 - 1 1/2 cups Arborio rice
→ Liquids
06 - 4 cups vegetable broth, kept warm
07 - 1/2 cup dry white wine
→ Dairy
08 - 3 tablespoons unsalted butter
09 - 1/2 cup freshly grated Parmesan cheese
10 - 1/4 cup heavy cream (optional, for added creaminess)
→ Herbs & Seasonings
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 cup fresh basil, thinly sliced
15 - Zest of 1 lemon
# Directions:
01 - Heat olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional minute.
02 - Add Arborio rice to the pan, stirring to coat the grains with fat. Toast for approximately 2 minutes until slightly translucent.
03 - Pour in dry white wine and stir continuously until fully absorbed by the rice.
04 - Begin adding warm vegetable broth one ladle at a time, stirring frequently. Allow most of the broth to absorb before adding the next ladle.
05 - After 10 minutes of cooking, stir in the corn kernels and halved cherry tomatoes. Continue adding broth and stirring until the rice achieves a creamy texture and is just tender, approximately 18 to 20 minutes total cooking time.
06 - Remove from heat. Stir in the remaining butter, Parmesan cheese, heavy cream if using, lemon zest, salt, and black pepper. Adjust seasoning as needed.
07 - Gently fold in the fresh basil just before serving to preserve its aroma and color.
