sweet corn risotto
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 cups chicken broth
  • 3 tbsp. unsalted butter
  • ¾ cup chopped onion
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • ½ cup freshly grated Parmesan
  • 1 cup fresh or frozen sweet corn
  • Salt and pepper, to taste
  • Fresh or dried parsley, for garnish, if desired
Instructions
  1. In a medium saucepan, bring the chicken broth to a simmer. Cover and keep hot over low heat.
  2. In a large saucepan, melt 2 tbsp. butter over medium heat. Add diced onion and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Next, add ½ cup of simmering broth and stir until almost completely absorbed, about 2 minutes.
  3. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Repeat until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
  4. Remove from the heat. Stir in the Parmesan, corn, the remaining tablespoon of butter and season with salt and pepper, to taste.
Notes
Recipe adapted from Giada De Laurentiis' 'Everyday Italian' cookbook.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2014/02/12/settled-in-sweet-corn-risotto/