How To Make Fresh Corn Risotto
Level up your usually smooth risottos by whipping up this corn risotto, made creamy with parmesan and dotted with fresh corn, for a fuller side!
Serves:
Ingredients
- 6cupchicken stock,or low-sodium broth
- 1bay leaf
- 3tbspextra-virgin olive oil
- 1onion
- 1½cuparborio rice,(12 oz)
- ½cupdry white wine
- 1cupwhite corn kernels,(from 2 ears)
- 1cupParmigiano-Reggiano cheese,freshly grated
- 2tbspunsalted butter
- salt and freshly ground pepper
Instructions
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In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.
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In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, for about 2 minutes, until softened.
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Add the rice and cook, stirring for about 3 minutes, until opaque. Add the white wine and cook, stirring, for about 1 minute, until completely absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed
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Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock.
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The rice is done when it’s al dente and creamy for about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf.
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Serve and enjoy!
Nutrition
- Calories: 514.61kcal
- Fat: 20.53g
- Saturated Fat: 8.33g
- Trans Fat: 0.16g
- Monounsaturated Fat: 9.34g
- Polyunsaturated Fat: 1.70g
- Carbohydrates: 58.21g
- Fiber: 2.69g
- Sugar: 5.86g
- Protein: 19.42g
- Cholesterol: 34.23mg
- Sodium: 910.36mg
- Calcium: 317.24mg
- Potassium: 439.33mg
- Iron: 3.21mg
- Vitamin A: 89.52µg
- Vitamin C: 2.07mg
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