Corn Risotto Recipe

Name: Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 1/2 cups canned vegetable broth (about 6 (14 1/2-ounce) cans), divided; 1/4 teaspoon saffron threads, crushed; 1 1/2 cups fresh corn cut from cob, divided; 1 cup soy beverage or skim milk; 1 1/2 cups diced onion; 1/2 cup sherry; 3 garlic cloves, minced; 2 cups uncooked Arborio rice; 1 1/2 teaspoons minced fresh oregano; 1/2 teaspoon pepper

Servings: persons

1
Combine 1/4 cup broth and saffron in a small bowl; set aside.
2
Combine 1 cup corn and soy beverage in blender or food processor, and process until smooth. Pour into a bowl; stir in remaining corn. Set aside.
3
Bring remaining 9 1/4 cups broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
4
Combine onion, sherry, and garlic in a large Dutch oven; cook over medium-high heat 5 minutes or until tender. Add rice; cook 5 minutes, stirring constantly. Stir in saffron mixture, 4 cups warm broth, oregano, and pepper; cook 8 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total). Remove from heat; stir in the corn mixture. Serve with Smoked Bean Ragout.

619

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 9 1/2 cups canned vegetable broth (about 6 (14 1/2-ounce) cans), divided, 1/4 teaspoon saffron threads, crushed, 1 1/2 cups fresh corn cut from cob, divided, 1 cup soy beverage or skim milk, 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.

That's it — enjoy your meal!

Corn Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions