Description
Sweet Corn Risotto is a creamy, comforting dish that showcases the natural sweetness of fresh summer corn. Perfect for both casual weeknight dinners and special gatherings, this risotto is infused with rich flavors thanks to using whole corn cobs in the broth. It’s easily customizable to suit dietary preferences, making it a versatile favorite for everyone. This delightful recipe combines arborio rice with sautéed onions, garlic, and sweet corn, then finishes with parmesan for an irresistible taste that’s sure to impress.
Ingredients
Scale
- 3 ears sweet corn
- 1 1/4 cups arborio rice
- 4 1/2 tablespoons unsalted butter
- 1 sweet onion
- 3 cloves garlic
- 1/2 cup dry white wine
- 1 orange bell pepper
- 7 cups vegetable stock
Instructions
- Prepare vegetable stock by simmering vegetable broth with spent corn cobs and a bay leaf.
- In a heavy-bottomed pot, melt butter and cook diced onion until softened. Add garlic and stir.
- Toast arborio rice in the pot for a few minutes.
- Deglaze the pan with white wine, allowing it to evaporate.
- Stir in corn kernels and diced bell pepper.
- Gradually add warm stock to the rice mixture until al dente.
- Finish with remaining butter and parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg