Recipe courtesy of John Ash
Show: Cooking Live
Save Recipe Print
6 to 8 servings




Saute the onions and garlic in the olive oil in a deep saucepan over moderate heat until soft but not brown. Add the rice, stir to coat with oil and saute until rice is opaque, about 3 minutes. Add the cumin seed and pepper flakes.

Add the wine and cook until all the liquid is absorbed. Add the hot stock in 1/2 cup portions, stirring after each addition until liquid is almost absorbed. When the risotto is almost done, and you judge that only a couple more additions are needed, add the corn, tomatillos, peppers, beans and squash. Continue stirring and adding last of stock until vegetables are tender and rice is creamy but not over-cooked. Stir in the cheese and cilantro and correct seasoning with salt and pepper. Scoop into the center of warm soup bowls surrounded by a small ladle of the carrot-corn broth. Top with basil sprig and serve immediately.


In a centrifugal juicer, juice the corn and carrots. Add juices to a saucepan and warm over moderate heat just below the simmer. Whisk in butter, drops of hot sauce and salt and pepper to taste. Thin if desired with a little vegetable stock. Keep warm.

Cook's Note

For variation you can add poached garlic to the carrots to be juiced; substitute red bell pepper juice for some of the carrot or add an infusion of saffron simmered for a few minutes in a little white wine. If I feel really decadent I substitute 2 teaspoons of truffle oil for the butter.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Mushroom Risotto

Recipe courtesy of Tyler Florence

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Lemon Basil Shrimp Risotto

Recipe courtesy of Ree Drummond

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Anne Burrell

New York Egg Cream

Recipe courtesy of Ina Garten

New England Fish Chowder

Recipe courtesy of Jasper White

Browse Reviews By Keyword

          Latest Stories