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

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

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.

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: 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.

Corn Risotto

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