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About the Dish

2 cup Shallot
3/4 cup Arborio Rice
1/4 teaspoon White Cooking Wine
1/2 ear PeachDish Salt
1 ounces Corn
5 pats Summer Squash
2 ounce Butter
1 sprig Gruyere Cheese
1 Basil
Per Serving
Calories 540
Total Fat 20 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 8 g
Cholesterol 35 mg
Sodium 550 mg
Total Carbohydrates 78 g
Dietary Fiber 8 g
Sugar 7 g
Protein 20 g
Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Prepare your mise en place: Remove husks and silky threads from corn, and discard. Slice off the end of the cob to make a flat end. Set cob on its flat end on a plate. Using a sharp knife, cut down around the entire cob, letting the kernels fall to the plate. Turn the knife so the flat edge is against the cob and scrape down against the cob to extract the liquid (“milk”). Reserve kernels and milk; discard cob. Peel and mince shallot. Halve squash lengthwise, and thinly slice crosswise. Pick and roughly chop basil leaves.
In a small saucepan warm 2 1/2 cups water over medium heat. In a deep skillet, heat 1 tablespoon olive oil over medium-low heat. Add shallots, and cook while stirring until they begin to become translucent, about 2 minutes.
Add rice to shallots. Cook 2 minutes, stirring continuously. Add cooking wine and 1/2 teaspoon PeachDish Salt. Cook, stirring, 1 minute.
Remove about 1/2 cup warm water from the saucepan, and add to the rice mixture. Stir rice as it soaks up the liquid. When most of the liquid has been absorbed, add another 1/2 cup water, and stir while it is absorbed. Repeat this process 2 more times.
Add corn and squash to the risotto, and stir to combine. Add remaining 1/2 cup warm water. Cook, stirring continuously, until the water is absorbed. The rice should be plump and tender by now, but if not add a little more warm water, and stir until it is absorbed.
Remove from heat, add butter and Gruyere, and stir vigorously to melt butter and cheese. Taste and adjust seasoning as desired with PeachDish Salt.
Divide the risotto between 2 bowls, and top with basil. Enjoy!