Description
A delightful dish that perfectly balances creamy arborio rice with sweet corn, making it a comforting centerpiece for any meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sweet corn kernels (fresh or frozen)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
- Sauté the Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add the onion and garlic, sauté until translucent.
- Toast the Rice: Stir in the Arborio rice and cook for about 2 minutes until the rice is lightly toasted.
- Cook the Risotto: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. After about 15-20 minutes, when the rice is creamy and al dente, stir in the sweet corn and cook for an additional 5 minutes.
- Finish the Risotto: Remove from heat and mix in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve: Serve hot, garnished with fresh parsley or basil if desired.
Notes
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 4g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg