Corn Risotto with Roasted Red Pepper Recipe

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Everett Dean Modified: May 11, 2022
Corn Risotto with Roasted Red Pepper Recipe

How To Make Corn Risotto with Roasted Red Pepper

Creamy and tangy, this corn risotto is made with roasted red pepper and rich parmesan cheese topped with whipped cream for an airy and light finish.

Preparation: 25 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 30 minutes

Serves:

Ingredients

  • 2tbspunsalted butter,divided
  • 1leek,white and light green parts only, diced
  • 1tspkosher salt
  • ¼tspblack pepper
  • 1cuparborio rice
  • ½cupdry white wine
  • 6cupsSwanson® Unsalted Chicken Stock,divided, heated
  • cupscorn kernels,fresh or frozen, thawed
  • ¼cupred pepper,roasted, chopped
  • 1cupparmesan cheese,grated
  • ¼cupwhipping cream
  • 2tbspfresh chives,chopped

Instructions

  1. Melt 1 tablespoon butter in a large pan over medium-low heat. Add leeks and cook, stirring occasionally, for about 6 minutes until leek is softened. Do not allow to brown.

  2. Add salt and pepper to taste; add rice and cook, stirring, for about 5 minutes until grains look slightly translucent.

  3. Pour in wine and cook, stirring, for about 2 minutes until wine has all been absorbed.

  4. Add a ladleful of chicken stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Add another ladleful of stock, stirring, until rice has absorbed the liquid. Continue adding stock, one ladleful at a time, allowing rice to absorb it before adding another.

  5. When about 3 cups of the stock have been added, stir in corn and roasted red peppers. Continue cooking, adding the remaining stock, a ladleful at a time, for 30 to 40 minutes until all of the stock is incorporated, corn is tender, and rice is creamy and tender.

  6. Remove risotto from heat and stir in the Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.

  7. With whisk or electric mixer, beat cream at high speed until it holds stiff peaks. Uncover the risotto and stir vigorously. Season with salt and pepper to taste. Before serving, stir in the chives and then gently fold in cream.

  8. Serve and enjoy.

Nutrition

  • Calories: 587.60kcal
  • Fat: 23.26g
  • Saturated Fat: 13.45g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 6.87g
  • Polyunsaturated Fat: 1.38g
  • Carbohydrates: 63.87g
  • Fiber: 3.45g
  • Sugar: 4.56g
  • Protein: 26.55g
  • Cholesterol: 57.13mg
  • Sodium: 1104.74mg
  • Calcium: 489.62mg
  • Potassium: 631.45mg
  • Iron: 4.02mg
  • Vitamin A: 209.95µg
  • Vitamin C: 15.52mg
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