Description
Sweet Corn Risotto is a creamy and comforting dish that brings warmth and joy to any table. This delightful recipe combines al dente Arborio rice with sweet corn kernels, aromatic garlic, and a touch of parmesan for an unforgettable flavor experience. Perfect for cozy dinners or festive gatherings, this risotto will become a family favorite that keeps everyone coming back for seconds.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh corn kernels (about 2 ears)
- 4 cups low-sodium vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup freshly grated parmesan cheese
- 2 tbsp unsalted butter (or olive oil)
- Freshly cracked black pepper, to taste
- Salt, to taste
- Fresh herbs (optional), for garnish
Instructions
- Sauté the onion and garlic in butter over medium heat until translucent.
- Add Arborio rice and cook for 1-2 minutes until slightly translucent around the edges.
- Gradually add warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding more; this takes about 20 minutes.
- Fold in fresh corn and parmesan cheese once the rice is creamy yet al dente.
- Season with salt and black pepper to taste; add optional red pepper flakes for extra heat.
- Garnish with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg