# What You'll Need:
→ Vegetables
01 - 2 cups fresh corn kernels (approximately 2 ears)
02 - 1 ½ cups cherry tomatoes, halved
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Grains
05 - 1 ½ cups Arborio rice
→ Liquids
06 - 4 cups vegetable broth, kept warm
07 - ½ cup dry white wine
→ Dairy
08 - 3 tablespoons unsalted butter
09 - ½ cup freshly grated Parmesan cheese
10 - ¼ cup heavy cream (optional)
→ Herbs & Seasonings
11 - 2 tablespoons olive oil
12 - ½ teaspoon salt, or to taste
13 - ¼ teaspoon black pepper
14 - ¼ cup fresh basil, thinly sliced
15 - Zest of 1 lemon
# Directions:
01 - Heat olive oil and 1 tablespoon unsalted butter in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional minute.
02 - Add Arborio rice and stir continuously to coat and lightly toast for approximately 2 minutes.
03 - Pour in the dry white wine and stir until fully absorbed by the rice.
04 - Add warm vegetable broth one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more.
05 - After 10 minutes of cooking, fold in the corn kernels and halved cherry tomatoes. Continue adding broth and stirring until the rice is creamy and tender, about 18 to 20 minutes total cooking time.
06 - Remove from heat. Stir in remaining butter, Parmesan cheese, heavy cream if using, lemon zest, salt, and black pepper. Adjust seasoning to preference.
07 - Gently fold in the fresh basil just before serving to preserve its aroma.
