Today’s question: what to do with the leftover corn broth from the summer corn soup? Well, what else to do with a ton of broth than make risotto! So, I decided to use the zucchini from the farmer’s market and some shrimp to make it a little more summery and delicious. Here’s the recipe:
How I eat it: with a generous amount of Parmesan on top and some hot, fresh bread on the side.
Veggies waiting to be eaten. Shrimp!