Description
Sweet Corn Risotto is a creamy and flavorful dish that captures the essence of late summer. This risotto celebrates fresh sweet corn, utilizing every part of the cob to create a rich broth that infuses the rice with incredible flavor. Perfect for dinner parties or cozy nights at home, this vibrant dish is both comforting and versatile. Pair it with proteins like shrimp or scallops for an upscale meal, or enjoy it as a standalone vegetarian delight. With easy-to-follow steps, even novice cooks can impress their guests with this exquisite homemade risotto.
Ingredients
Scale
- 3 ears sweet corn (kernels sliced off)
- 1 ¼ cups arborio rice
- 4 ½ tablespoons unsalted butter
- 1 sweet onion (diced)
- 3 cloves garlic (finely chopped)
- ½ cup dry white wine
- 1 orange bell pepper (diced)
- 1 cup grated Parmesan cheese
- 7 cups vegetable stock
- Salt and pepper to taste
Instructions
- Prepare the broth by simmering vegetable stock, spent corn cobs, and a bay leaf in a large pot.
- In a heavy-bottomed pot, melt butter over medium heat. Sauté onions and garlic until fragrant.
- Add arborio rice and toast for a few minutes.
- Deglaze with white wine, then add corn kernels and bell pepper.
- Gradually incorporate warm broth while stirring frequently until absorbed.
- Finish with remaining butter and Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg