One of my new favorite things is my “Farmers Market Recipe of the Week”, while I’ve always been a big fan of the Farmers Market, I usually just pick up ingredients I need for already planned recipes.
Lately, I always try to pick up a couple of “random” items then turn them into a new recipe for Little Leopard Book. This helps me think outside of the box and come up with something that’s fresh, local & seasonal!
The Farmers Market Beet and Burrata Tart was my first go at the “Farmers Market Recipe of the Week” and it was a huge hit (with me and on LLB!)
One of my favorite, more recent, discoveries at the Little Italy Farmers Market is The Cheese Store of San Diego. I’ve been visiting them for a couple of months now and they always have something new for me to experiment with!
A couple of weeks back Marci, from The Cheese Store, gave me a gouda cheese that she said would melt really well into a dish.
I came home and began to brainstorm what I would melt this delicious gouda into. While grilled cheese & pasta seemed like obvious choices, I also had a bag full of cherry tomatoes (I can never resist buying way too many cherry tomatoes at the market each week, they’re so pretty & so yummy!) and a few ears of corn left from 4th of July that needed to be put to good use!
That’s when the idea came to me, roast the tomatoes and corn together, then toss them in a creamy risotto with melted gouda cheese, YUM!
I surveyed my friends on Facebook, about this and a few other recipes, and they said they definitely wanted to see this recipe on Little Leopard Book, so Facebook friends, this one is for you!
I often ask for my friends and fans on Facebook to give me their feedback, if you want to put your two cents in come on over and join the party!
- 4 cups cherry tomatos
- 4 ears corn (kernels removed)
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp pepper
- 3 cups chicken or vegetable broth
- 1 tbsp butter
- 1 cup onion (finely chopped)
- 4 cloves garlic (minced)
- 1 cup arborio rice
- ½ cup gouda cheese (shredded)
Preheat the oven to 400°. Place the tomatoes and corn on a baking sheet, covered with foil, bent into a basket shape. Drizzle with the olive oil, then sprinkle the salt and pepper over the top.
Place in the oven and roast for 20-25 minutes.
In the meantime, bring the broth to a boil in a medium saucepan.
Place a separate large pan on the stove over medium heat and add the butter.
Once the butter is melted, add the onions. Saute until translucent, then add the garlic. Saute 1-2 minutes, then add the risotto.
Cook the rice for 2-3 minutes, then begin adding the boiling broth to the rice 1 cup at a time.
Once the first cup of broth is absorbed into the rice, add the next cup, and so on until all of the broth has been absorbed and the risotto is nice and creamy.
By this time the tomatoes and corn should be roasted.
Add them to the risotto. Toss well then top with the gouda cheese. Allow the cheesiness to melt in. Transfer to a large bowl and serve.
I love the crisp corn with the sweet, juicy tomatoes, paired with the creamy, cheesy, gouda risotto, it really is a winning combination y’all!
Yes, I just said y’all! You can take the girl out of Oklahoma, but you can’t take the Oklahoma out of the girl 😉
Head down to your local Farmers Market this week and whip up this scrumptious new dish!
If you’re in San Diego, I highly recommend visiting the Little Italy Mercato on Saturday morning, and be sure to go see my friends at Maciel Family Farms for the cherry tomatoes, as well as Marci and the crew at The Cheese Store of San Diego to pick up some delicious gouda!
♣ Vegetarian Option: This recipe is vegetarian (when vegetable broth is used.)
♦ Gluten Free Option: This recipe is gluten-free. Always make sure the broth you’re using is gluten-free, the broth picture above is gluten-free.