The basil in the garden is so full, it’s spilling over the garden bed walls! Even the monster cucumber plant can’t keep it down. There is still plenty of corn to choose from at the farmer’s market, as well as bright shades of colorful bell peppers. Here’s a simple risotto that showcases the best of the summer vegetables — bell peppers, corn, and basil. Enjoy it now, while we still have a few days of summer left! Stir in the rice and coat with the olive oil. Sauté, stirring constantly, for 2-3 minutes, at which point the rice will begin to smell nutty. Add another cup of hot water and repeat. Add another cup of water and stir until it is absorbed. Repeat with another cup of water and another healthy pinch of salt. When the water has been completely absorbed, add a little more water so the risotto is loose. The risotto should fill a bowl, not sit on a plate.
