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Sweet Corn Risotto

Sweet Corn Risotto Recipe
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Sweet Corn Risotto is a delightful dish that captures the essence of summer in every creamy bite. This comforting recipe features sweet corn, rich Arborio rice, and aromatic herbs, making it an instant favorite for family dinners or gatherings. With its comforting flavors and versatility, this risotto can serve as a satisfying main course or a delicious side dish. Best of all, it’s easy to prepare, allowing you to whip up a cozy meal without spending hours in the kitchen.

Ingredients

Scale
  • 1 ½ cups Arborio rice
  • 3 cups fresh sweet corn kernels (or frozen)
  • 6–8 cups low-sodium vegetable broth
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons unsalted butter (or olive oil)
  • ½ cup grated Parmesan cheese (ensure vegetarian rennet used)
  • Fresh thyme (optional)

Instructions

  1. If using fresh corn, shuck and cut kernels from ears; reserve half and puree the rest in a blender.
  2. Heat vegetable broth in a saucepan over low heat.
  3. In a large pot, melt butter (or heat olive oil) over medium heat; sauté onion until softened (about 5-7 minutes).
  4. Add minced garlic and thyme; cook until fragrant (about 1 minute).
  5. Stir in Arborio rice and toast for 2-3 minutes until edges are translucent.
  6. Gradually add warm broth one ladleful at a time, stirring constantly until absorbed before adding more.
  7. After about 10 minutes, add pureed corn; continue cooking until rice is al dente (total cooking time around 25-30 minutes).
  8. Stir in reserved corn kernels for added texture during the last few minutes.
  9. Remove from heat; incorporate remaining butter and Parmesan cheese until creamy.
  10. Season with salt and pepper to taste before serving.

Nutrition

Find it online: https://kitchenmagichub.com/sweet-corn-risotto-recipe/