Description
A cozy, golden risotto where sweet corn melts into a rich, velvety bite.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh sweet corn
- 4 cups vegetable broth
- 1/2 cup Parmesan cheese
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine (optional)
- 1 tablespoon fresh thyme or basil
- Salt to taste
- Black pepper to taste
- 1/4 cup heavy cream (optional)
Instructions
- Warm the vegetable broth in a saucepan and keep it hot over low heat.
- Sauté finely chopped onion in olive oil and butter until soft and translucent.
- Add garlic and Arborio rice, stirring until the grains are lightly toasted.
- Deglaze with white wine (if using) and let it cook off.
- Add hot broth one ladle at a time, stirring often until absorbed.
- Stir in sweet corn halfway through cooking and continue adding broth until creamy and tender.
- Finish with Parmesan, butter, herbs, salt, and pepper; add cream if desired.
Notes
- For a richer flavor, use homemade vegetable broth.
- Adjust the amount of cheese based on your preference.
- Fresh herbs can be substituted with dried herbs if necessary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg