Sweet Corn Risotto
Sweet Corn Risotto is a delightful way to savor the last flavors of summer. This creamy dish combines the natural sweetness of fresh corn with the rich texture of arborio rice, creating a comforting meal perfect for any occasion. The secret to its robust flavor lies in infusing vegetable stock with spent corn cobs, ensuring each bite bursts with freshness. Whether enjoyed as a main course or paired with succulent proteins like shrimp or scallops, this risotto is sure to impress your family and guests alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 3 ears sweet corn (kernels removed)
- 4 1/2 tablespoons unsalted butter
- 1 sweet onion (diced)
- 3 cloves garlic (minced)
- 1 1/4 cups arborio rice
- 1/2 cup dry white wine (like Pinot Grigio)
- 1 orange bell pepper (diced)
- 1 cup grated parmesan cheese
- 4 oz diced pancetta (optional)
- 7 cups vegetable stock
Instructions
- Prepare vegetable stock by simmering vegetable broth with spent corn cobs and bay leaf.
- In a heavy pot, melt butter over medium heat. Add onion and cook until translucent. Stir in garlic.
- Toast arborio rice for 23 minutes before deglazing with white wine until evaporated.
- Gradually add warm vegetable stock, stirring frequently until absorbed, about 2025 minutes.
- In a skillet, saut pancetta and remaining corn kernels until crispy; set aside for topping.
- Finish risotto with remaining butter and parmesan cheese; stir well to combine.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Find it online: https://recipeelite.com/sweet-corn-risotto/