Late Summer Risotto with Roasted Tomatoes, Corn and Figs.
Hey heeeeeeeey!
Are you feeling it?! The little bit of September air that’s creeping into ridiculously humid days? Do you want to throw something at your TV if you see the pumpkin spice latte commercial one more time and flip out that there are already cinnamon pine cones in the grocery store?
(Sidebar: why do those smell incredible in the store and then once you bring them home, they smell like… nothing?)
I haven’t been partaking in the OMG-it’s-pumpkin-season craze, but mainly because we are still enjoying the summer days of swimming and eating dinner outside. I actually enjoy the latter more in the fall season and I don’t discriminate the pumpkin lovers, especially this year because it’s the first time I’ve been very excited for autumn in a while. But I mean, the main question on my mind is… what fall nail polish colors should I purchase? That’s about as far as it goes for me.
Because I still want corn on the cob! And tomatoes with basil and balsamic! And maaaaaybe ice cream cones?
Yes. Ice cream cones.
But really, I’m into late summer recipes at the moment. It shouldn’t come as a shock since I’m as basic and cliché-ly predictable as they come. I’ll even wear Uggs in the privacy of my own home, so you know, there’s that.
The thing is, in this area, our corn is still super delicious and our tomatoes are even better. Perhaps the best they’ve been all summer. Yesterday while doing some shopping and prep for the week, I finally started to notice the dwindling piles of peaches and plums and corn, but that doesn’t mean you can’t throw this recipe together tonight for dinner.
Dooooo it. You may only have a week left!
Into this pot, stirred into the creamiest risotto, we have slow-roasted, herb-sprinkled tomatoes, fresh sweet corn and sliced figs. I’m having a huge fig moment right now because I adore them. You might remember back when I started this blog, I told the story of how I was first introduced to them and I’ve been hooked ever since. I went the first twenty years of my life without a fig touching my lips, and let’s just say I feel seriously deprived.
My obsession started with dried figs (which I freak over – they are SO much better than dates, people!) and eventually when I found fresh, I nearly lost my marbles.
Thankfully, when I walked into my favorite local market last week they had a big diaply of figs.
And I?
Well.
I bought TEN containers. Yes ten. I am excessively embarrassing.
In my own defense though, I had multiple recipes for multiple projects that were in desperate need of figs, and not only were these figs right at my fingertips, they were STUNNING. They were not bruised or moldy at all.
Naturally, I made a bunch of other recipes with figs, like this summer risotto because I can’t help but trash up every recipe idea that passes through my brain. I’m completely loving these seasonal transition meals – the dishes that bridge the gap between the summer and fall season, the ones that I can take with me into October as we switch from cold, fresh salads to more comforting soups and warm, creamy dishes.
And ones that, of course, include CHEESE.
Late Summer Risotto with Roasted Tomatoes, Corn and Figs
Ingredients
- 2 pints cherry tomatoes, I used an heirloom variety, sliced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon fresh thyme
- 1 tablespoon unsalted butter
- 1 1/2 cups arborio rice
- 3 garlic cloves, minced
- 1 cup dry white wine
- 4 to 5 cups low-sodium chicken stock, warmed
- 1/3 cup freshly grated parmesan cheese, plus more for topping
- 2 ears sweet corn, kernels cut from the cob
- 1 pint figs, sliced or quartered
- a handful of fresh basil, chopped
- 3 tablespoons freshly snipped chives
Instructions
- Preheat the oven to 300 degrees F. Like a baking sheet with foil. Add the tomatoes and toss with 1 tablespoon of olive oil, salt, pepper and thyme. Roast for 45 to 60 minutes, until the tomatoes are deep in color and caramely and crumpled. Remove from the oven once finished.
- While the tomatoes are roasting, heat a large pot or saucepan over medium heat and add the remaining olive oil with the butter. Add the rice and stirring often, toast the rice until it’s somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
- Just before the risotto is almost finished, stir in the parmesan cheese. Stir in the tomatoes, fresh corn and figs. Stir in most of the chives and basil. Taste and if desired, add a bit of salt and pepper (this will depend on the saltiness of your cheese and the taste of your tomatoes). Serve immediately with the remaining chives and basil. Top with freshly grated parmesan.
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I appreciate you so much!
That bite though!
32 Comments on “Late Summer Risotto with Roasted Tomatoes, Corn and Figs.”
I think it would very fun and interesting to spend a few days with you.
The places you go and the things you make.
haha thanks alicia!
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Jessica, I just love your blog (and all of your exclamation points)! I’ve been reading for years and have never NOT smiled reading one of your posts! This recipe looks amazing – keep being you! :) :) :)
thank you SO much! this means a ton to me, lisa!
Oooh I love the figs in this! And I’m always into corn.
I am alll in on the pumpkin things already. I can’t help myself. You think the pine cones are bad, but Sam’s Club has Christmas ornaments and Christmas trees on display!!! It’s insane.
I know this seems crazy, but Wet N Wild Megalast nailpolishes are actually GREAT and don’t chip with a good topcoat. I’m in love with Undercover. Get it!
i need to go search it out!
There’s a special place in my heart for both risotto and corn. This looks incredible!
http://www.sprinklesandsaturdays.com
thanks julia!
This risotto sounds amazing! and so creamy.
thanks nicole!
Oh Jess this looks incredible! I only ever make risotto in the winter and realize I am missing out – need this in my life ASAP! On the fall nail polish front, I highly suggest OPI’s Russian Navy or any of the Lincoln Park colors – LP After Dark and LP at Midnight.
i love both of those shades! xoxo
Yum! This looks delicious! It was 55 degrees this morning so I’m not feeling like summer right now, but I enjoy all things with corn & figs. What a unique combo!
Kari
http://sweetteasweetie.com/morning-routine-strawberry-pineapple-smoothie-bowls/
it was chilly here this morning too – i was shocked!
Cheers to holding on to summer and showing some restraint with the pumpkin :) This looks amazing!
thanks emily!
Well THIS is an interesting combination. Though I can’t get decent corn on the cob or any corn in France. That’s what Iowa was made for.
But Iowa doesn’t have figs, and I do. Right on the side of the road, for the birds to eat unless I come and get them first, and even then there are plenty too high for me and for the birds only.
My signature dish is risotto with strawberries and mushrooms (recipe on my blog) and yet this version looks like it could hold its own in a head-to-head competition.
We’ll have to see!
that dish sounds delicious!
After I saw this a on your Instagram last week, I’ve been waiting. So excited to devour this!
thanks amy!
This looks absolutely fabulous, love the colours!
Rxx
http://www.peppermintdolly.com
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Yeah, a store full of those scented things always gets the wallet out and then yeah nothing much at home. I’m with you on hanging onto the last phase of summer. But really, what nail polish colors would transition with us? Deep thoughts lol!
Looks as fab as always Girl! I’m rendered speechless by this overload of flavah!!!!
What a gorgeous bowl! I don’t blame you for getting 10 containers of figs, although I don’t know if I would have had the same courage to dodge those stares. Worth it though I’m sure!
I never thought of combining figs, tomatoes and corn, but this is on POINT Jessica! Love, love, love!
omg. made this last night and loved it. i’d recommend holding a glass of rosé in one hand while stirring (and stirring, and stirring) the risotto with the other hand. great recipe! :)
Oh, I adore the addition of figs in this! This is absolutely a must-make for me. Side note: I just listened to your Blissful Bites podcast and LOVED it. Your food photography is absolutely stunning, and I am SO impressed with your progress over the last several years. Teach me your ways!
This was truly phenomenal. I just made this for my roommates and it (and a couple glasses of pinot) really soothed over the house meeting. This would be a perfect date meal.
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