Cantaloupe and Basil Risotto

This exotic dish combines the sweet and musky flavor of cantaloupe with a hint of basil to create a delicious, risotto-style main dish.

Steps

1. Heat olive oil in a medium saucepan over medium heat. 2. Add garlic and thyme sprig and sauté for 30 seconds. 3. Add the rice and stir in the white wine. 4. Once reduced, add vegetable broth in ½ cup increments. 5. Once broth has been added, add diced cantaloupe and chopped basil. 6. Simmer for 15-20 minutes stirring occasionally. 7. Once the rice is tender, add Parmesan cheese and season to taste with salt and pepper. 8. Serve warm.

- ¼ cup of Arborio rice - ⅓ cup of cantaloupe, diced - 1 thyme sprig - 2 tbsp basil, chopped - 2 cloves garlic, minced - 1 tbsp olive oil - ⅓ cup of white wine - ½ cup of vegetable broth - 2 tbsp Parmesan cheese - Salt and pepper, to taste