|2 servings||calories per servings 540||protein serving 19 g||carbs per serving 79 g||total fat per serving 20 g|
Dinner and a movie is a classic combination. That is why Turner Classic Movies has partnered with PeachDish to bring you delicious menus inspired by some of the greatest movies ever made. This June we offer meals inspired by some of the iconic Hollywood musicals spotlighted in TCM’s Mad About Musicals!, airing all day Tuesdays and Thursdays throughout the month.
We suggest the Corn & Summer Squash Basil Risotto for The Broadway Melody (1929) airing Tuesday, June 5th at 8:00pm ET on TCM.
At a time when other studios and filmmakers were struggling to solve the mysteries of sound, MGM boldly harnessed the new medium to create its first “all-talking” film, an out-and-out original musical. Based loosely on the real-life Duncan Sisters, it was greeted as the finest sound film yet made, seen and loved by million
The creamy texture of arborio rice serves as a wonderful, adaptive base for so many ingredients, and turning just about anything you have on hand into something elegant. With a colorful melange of sweet corn, summer squash and bright basil, we like to think that, like Broadway Melody, this too is an out-an-out original. Although risotto can sometimes feel like hearty comfort food, the seasonal, summertime flavors in this dish make it just as bright and exciting as this high-spirited movie.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||79 g|
|Dietary Fiber||8 g|
MISE EN PLACE
• Shuck corn. Cut kernels from corn; scrape milky liquid from cob.
• Peel and mince shallots.
• Halve squash lengthwise; thinly slice crosswise.
• Pick and roughly chop basil leaves.
• Place a small saucepan over medium heat. Add 3 cups water. This is your risotto cooking water.
• Place a deep sauté pan over medium-low heat. Add 1 tablespoon olive oil. Add shallot. Cook, stirring, until shallot begins to become translucent, about 2 minutes.
• Add rice to shallots. Cook, stirring, until shallot is translucent, about 2 minutes.
• Add wine and 1/2 teaspoon PeachDish Salt. Cook, stirring, until wine is mostly absorbed, 1-2 minutes.
• Stir in 1/2 cup warm water. Simmer, stirring, until liquid has been absorbed.
• Repeat this process 3 more times.
• Stir in corn and squash.
• Add 1/2 cup warm water. Cook, stirring, until water is absorbed.
• The rice should be plump and tender. If not, add a little more warm water, stirring until water is absorbed.
• Remove pan from heat. Stir in butter and Gruyere.
• When cheese melts, taste and adjust seasoning as desired with PeachDish Salt.
• Divide risotto between 2 bowls.
• Top with basil. Enjoy!
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.Learn More...