Hey there!
Can you feel that hint of September in the air, even with the humidity still hanging around? If you’re tired of seeing pumpkin spice ads already and wondering why cinnamon pine cones are in stores, you’re not alone. (Side note: why do those smell amazing in the store and totally underwhelm once you bring them home?)
I haven’t jumped on the full-blown pumpkin bandwagon — mostly because we’re still enjoying summer habits like swimming and dining outside. I do appreciate fall and its cozy vibe, and I’m thinking about small things like which fall nail polish shades to buy. That’s about as far as my seasonal switch goes.
Because I’m still craving corn on the cob, ripe tomatoes with basil and balsamic, and yes — maybe even an ice cream cone or two.
Right now I’m loving late-summer recipes that bridge summer and fall. Our local corn is still sweet and the tomatoes are at their peak. I noticed peaches, plums and corn starting to dwindle at the market, which is all the more reason to make this risotto tonight — you might only have a short window left to enjoy these ingredients at their best.
This risotto folds in slow-roasted, herb-sprinkled tomatoes, sweet corn kernels and juicy figs, resulting in an ultra-creamy, comforting dish. I’m currently obsessed with figs — I went decades without trying them and now I can’t get enough. Dried figs hooked me first (they’re far better than dates, in my opinion), and fresh figs nearly made me lose it when I finally found them.
Last week I walked into my favorite local market and found a beautiful display of fresh figs. I admit I bought way too many — ten containers — but they were pristine and perfect for multiple recipes. I used them in several dishes, including this late-summer risotto, because I can’t resist experimenting with seasonal produce.
These transition meals are my favorite: dishes that carry summer’s brightness into the cooler months, letting you move from crisp salads toward warm, creamy comfort food without sacrificing fresh produce. And yes, they always include cheese.
Late Summer Risotto with Roasted Tomatoes, Corn and Figs
4
1 hr
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Ingredients
- 2 pints cherry tomatoes, sliced (heirloom if available)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black 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, 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 fresh chives, snipped
Instructions
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Preheat the oven to 300°F. Line a baking sheet with foil. Toss the tomatoes with 1 tablespoon olive oil, salt, pepper and thyme. Roast 45–60 minutes, until deeply colored, caramelized and slightly wrinkled. Remove from the oven.
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Meanwhile, heat a large pot or saucepan over medium and add the remaining olive oil and butter. Add the rice and toast, stirring often, until slightly translucent, about 5 minutes. Stir in the garlic and cook 1 minute. Add the white wine and stir frequently until absorbed. Then add 1 1/2 cups warmed stock, stirring until absorbed. Repeat 2–3 more times until the rice is al dente and creamy, with some liquid left for serving — about 15–20 minutes total for this step.
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Just before the risotto finishes, stir in the Parmesan. Gently fold in the roasted tomatoes, corn and figs, then most of the chives and basil. Taste and adjust salt and pepper if needed, depending on your cheese and tomatoes. Serve immediately, topped with the remaining chives, basil and extra Parmesan.
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That bite, though!