Recipe

Summer Gazpacho Salsa Corn Risotto

Every Week We Deliver Everything You Need To Cook Amazing Meals

Summer Gazpacho Salsa Corn Risotto

There's nothing better than plump sweet corn especially wrapped up in decadent creamy nutty cheesy rice served with a roast red pepper and tomato gazpacho style salsa.




Ingredients to serve 2

  • ½ x Onion - diced
  • 10g x Garlic - crushed
  • 100g x Arborio Rice
  • ½ sachet x Vegetable Stock
  • 1 tin x Corn Kernels - drained and rinsed
  • 30g x Parmesan - grated
  • 1 x Green Peppers - core removed and chunked
  • ½ x Cucumber - quartered lengthwise and diced
  • 1 x Plum Tomatoes - diced
  • 100ml x DD Bloody Mary Dressing
  • 3-4 cups x Water (from your pantry)
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 1 x Onion - diced
  • 20g x Garlic - crushed
  • 200g x Arborio Rice
  • 1 sachet x Vegetable Stock
  • 2 tins x Corn Kernels - drained and rinsed
  • 60g x Parmesan - grated
  • 2 x Green Peppers - core removed and chunked
  • 1 x Cucumber - quartered lengthwise and diced
  • 2 x Plum Tomatoes - diced
  • 200ml x DD Bloody Mary Dressing
  • 6-8 cups x Water (from your pantry)
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C.

Washing Instruction

Wash your hands, green peppers, cucumber and plum tomatoes well.

Gino's Tip

Gazpacho is a cold Spanish soup made from tomatoes, peppers, and other salad vegetables. This time we are reinventing it into a decadent salsa.

Step 1 - Roast Pepper and Tomato Bloody Mary Gazpacho

Toss your green pepper chunks in a large mixing bowl with a drizzling of olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven for 8-10 minutes until just about blistered and cooked. Once done allow to cool slightly then mix in a medium mixing bowl along with your diced cucumber, diced plum tomatoes, and DD Bloody Mary Dressing. Taste and then season if need be with salt and pepper.

Step 2 - Corn Risotto

Heat a large casserole pan over med-high heat, add a glug of olive oil and fry your diced onion and crushed garlic to the pan and fry for 3-4 minutes until your onions are soft and translucent. Now add your arborio rice and cook until the rice looks translucent. Proceed to add a ½ cup water, your vegetable stock, and drained corn kernels. Reduce your heat to a simmer and continue cooking while stirring regularly, until all the water is almost absorbed. Repeat the process of adding water until you have no water left and the rice is al dente (tender with a slight bite). Your risotto should be done in 17-20 minutes, but if it isn't cooked to your desired doneness, continue the process by adding more water. Gently fold in your grated parmesan and butter once done, remove your pan from the heat and season to taste with salt and pepper.

To serve

Divide your corn risotto amongst your serving and top with your roast green pepper and tomato bloody mary gazpacho. Enjoy!