Description
This creamy sweet corn risotto is a delightful summer dish that combines the natural sweetness of fresh corn with the creamy, comforting texture of arborio rice. Ready in about 40 minutes, it makes for a perfect weeknight dinner that’s both satisfying and flavorful.
Ingredients
Scale
Main Ingredients
- 7 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 large shallots, chopped
- 3 cups fresh sweet corn (or canned)
- 1½ cups arborio rice
- 5½ cups chicken stock (or vegetable broth)
- 4 oz Romano cheese, grated
- 4 tablespoons minced parsley
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot over medium-high heat, melt 6 tablespoons of butter. Add the olive oil and minced garlic, stirring until fragrant, about 30 seconds. Then add the chopped shallots and cook until softened, approximately 3 minutes.
- Add Corn and Rice: Stir in the corn and arborio rice, cooking constantly for about 6 minutes or until the edges of the rice become translucent. Be careful not to brown the rice to maintain optimal texture.
- Incorporate Stock Gradually: Begin adding the chicken stock one cup at a time, stirring continuously. Allow each addition to be fully absorbed before adding the next. This process takes around 20 minutes and produces rice that is tender yet still has a slight chew.
- Finish the Risotto: Stir in the remaining tablespoon of butter, grated Romano cheese, and minced parsley. Season with salt and pepper according to your taste preferences.
- Serve: Dish out the risotto while hot, with optional garnishes such as extra cheese or fresh herbs for added flavor and presentation.
Notes
- Use homemade or high-quality stock for enhanced flavor.
- Continuous stirring is key to achieving a creamy risotto texture.
- Let the risotto rest for a few minutes before serving to thicken slightly.
- Consider adding fresh herbs like thyme or basil for aromatic complexity.
- Incorporate other vegetables such as peas or asparagus for added nutrition and variety.
- For additional protein, stir in cooked chicken or shrimp.
- Add red pepper flakes or jalapeños if you prefer a spicy kick.
- Garnish with toasted nuts to introduce a crunchy contrast.
- Pair with a light salad or grilled vegetables to balance the dish’s richness.
- Serve immediately for the best texture and flavor experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
Keywords: sweet corn risotto, creamy risotto, arborio rice recipe, summer dinner, vegetarian risotto, easy risotto recipe
