Sweet Corn Risotto
Indulge in the creamy delight of Sweet Corn Risotto, a dish that captures the essence of sunny days with its fresh corn and rich textures. This comforting meal is perfect for any occasion, whether it’s a cozy dinner or a festive gathering. With simple ingredients and easy preparation, you can create a restaurant-quality risotto that will impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 4 ears fresh sweet corn (kernels removed)
- 2 cups low-sodium vegetable broth
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the onion and mincing the garlic. Cut kernels off the fresh corn.
- Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 5 minutes. Add garlic and cook for an additional minute.
- Stir in Arborio rice and toast for 1-2 minutes until slightly opaque.
- Gradually add warm vegetable broth one ladle at a time, stirring frequently until mostly absorbed before adding more. Continue for about 18-20 minutes or until creamy and al dente.
- Fold in sweet corn kernels and cook for another 5 minutes until heated through.
- Remove from heat; stir in Parmesan cheese and butter. Season with salt and pepper to taste.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg