Description
Sweet Corn Risotto is a creamy, comforting dish that beautifully highlights the flavors of fresh summer corn. This delightful recipe uses the entire corn cob to infuse rich flavors into the risotto, creating a unique and satisfying texture that will impress your family and guests. Perfect for end-of-summer gatherings or cozy dinners, Sweet Corn Risotto can be enjoyed on its own or elevated with savory toppings like crispy pancetta or grilled shrimp. With easy-to-follow steps, this dish is not only delicious but also versatile, accommodating vegetarian and vegan diets without compromising on taste.
Ingredients
Scale
- 3 ears sweet corn (kernels sliced off)
- 1 ¼ cups arborio rice
- 7 cups vegetable stock
- ½ cup dry white wine
- 1 cup grated parmesan cheese
- 4 ½ tablespoons unsalted butter
- Diced onion and garlic
Instructions
- Prepare the vegetable stock by simmering vegetable broth with spent corn cobs and bay leaf.
- In a heavy-bottomed pot, sauté onions and garlic in butter until softened.
- Stir in arborio rice and toast lightly before adding white wine to deglaze.
- Gradually add warm corn stock while stirring until rice is creamy and al dente.
- Finish with remaining butter and parmesan cheese, seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg