Description
Sweet Corn Risotto is a creamy, comforting dish that brings the taste of summer to your table. With the perfect blend of sweet corn, savory garlic, and rich parmesan, this easy-to-make risotto will delight both your palate and your guests. Ideal for cozy dinners or special occasions, each spoonful promises warmth and satisfaction, reminiscent of family gatherings filled with laughter and love.
Ingredients
Scale
- 1 cup Arborio rice
- 1 ½ cups fresh sweet corn kernels (or frozen)
- 4 cups low-sodium vegetable broth (warm)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- Salt & pepper to taste
Instructions
- Prep by finely chopping onion and garlic.
- In a large pan over medium heat, heat olive oil. Sauté onions until translucent; add garlic until fragrant.
- Add Arborio rice; toast for 2-3 minutes until edges are translucent.
- Gradually pour in warm vegetable broth one ladle at a time, stirring frequently until absorbed (about 20 minutes).
- When rice is al dente and creamy, stir in corn and cheese until combined.
- Remove from heat, mix in butter, then season with salt and pepper to taste. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg