Corn Risotto Recipe

Name: Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 CUPS fresh or frozen corn kernels; 3 T butter; 1/4 cup minced shallots; 2 T finely minced red pepper; 1/2 tsp dried rosemary; 1/2 cup Arborio rice (or medium grain rice); 1/2 cup dry white wine; 3 cups vegetable broth; 1/2 cup grated Parmesan cheese (preferably freshly grated); salt & pepper to taste.

Servings: persons

3 CUPS fresh or frozen corn kernels
3 T butter
1/4 cup minced shallots
2 T finely minced red pepper
1/2 tsp dried rosemary
1/2 cup Arborio rice (or medium grain rice)
1/2 cup dry white wine
3 cups vegetable broth
1/2 cup grated Parmesan cheese (preferably freshly grated)
salt & pepper to taste.

1
Puree 2 cups of corn kernels in blender. Set aside
2
Melt butter in heavy medium saucepan over medium heat. Add minced shallots, red pepper, saute until translucent, about 5 minutes. Add rosemary & rice, and cook 3 minutes, stirring constantly.
3
Add wine, cook until all liquid is absorbed, about 5 minutes.
4
Add 3 cups of vegetable broth, cook 10 minutes, stirring occassionally. Increase heat and boil until rice is thick & creamy, stirring often. Add corn puree, remaining 1 cup of kernels,and grated Parmesan cheese. Cook 5 minutes longer. Season to taste with salt and pepper.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 CUPS fresh or frozen corn kernels, 3 T butter, 1/4 cup minced shallots, 2 T finely minced red pepper, and more.

Yes, Corn Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Risotto

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