Description
A delightful Italian risotto featuring creamy Arborio rice and sweet corn, perfect for comfort food lovers.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup sweet corn (fresh or frozen)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a saucepan, heat the broth over medium heat and keep it warm.
- In a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the Arborio rice to the saucepan, stirring until each grain is coated in oil and slightly toasted, about 1-2 minutes.
- Begin adding the warm broth, one ladle at a time. Stir frequently, allowing the liquid to be mostly absorbed before adding the next ladle, for about 15 minutes.
- Continue adding broth and stirring until the rice is creamy and al dente, which should take a total of 20-25 minutes.
- Stir in the heavy cream and Parmesan cheese, seasoning with salt and pepper to taste.
- Remove from heat and let your risotto sit for a minute. Serve warm, garnished with fresh parsley if desired.
Notes
For a richer flavor, use fresh corn if available. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg