Sweet Corn Risotto – Creamy, Savory & Full of Flavor
Indulge in the comforting embrace of Sweet Corn Risotto, a dish that melds the sweetness of fresh corn with creamy Arborio rice for a truly delightful experience. This risotto is not just a meal; it’s a nostalgic journey filled with warmth and flavor. Perfect for weeknight dinners or festive gatherings, this dish promises to impress and satisfy everyone at your table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh sweet corn (or frozen)
- 4 cups low-sodium vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
Instructions
- 1. Prepare the Broth: Heat vegetable broth in a saucepan over low heat to keep it warm.
- 2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for another minute.
- 3. Toast the Rice: Add Arborio rice to the skillet and stir frequently for 2-3 minutes until lightly toasted.
- 4. Gradually Add Broth: Pour in one ladleful of warm broth, stirring constantly until absorbed. Repeat this process until rice is al dente and creamy (approximately 18-20 minutes).
- 5. Incorporate Sweet Corn: Fold in fresh sweet corn and grated Parmesan cheese, stirring well for an additional two minutes until combined.
- 6. Serve Warm: Transfer risotto to bowls and garnish with extra Parmesan if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg