Corn Risotto Recipe

Name: Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 large shallots, peeled; 3 ounces peeled, shredded carrots ( 3/4 cup); 2 teaspoons butter; 6 ears fresh corn; 1 cup skim milk; Fresh thyme; 6 large shiitake or other mushrooms; 2 ounces sharp white cheddar cheese; 1/2 cup vegetable or chicken stock; 1/4 teaspoon salt, optional

Servings: persons

4 large shallots, peeled
3 ounces peeled, shredded carrots ( 3/4 cup)
2 teaspoons butter
6 ears fresh corn
1 cup skim milk
Fresh thyme
6 large shiitake or other mushrooms
2 ounces sharp white cheddar cheese
1/2 cup vegetable or chicken stock
1/4 teaspoon salt, optional

1
With food processor on, put shallots through feed tube to mince.
2
Add carrots and chop.
3
Heat butter in nonstick skillet.
4
Add shallots and carrots, and saute over medium heat about 5 minutes.
5
Shuck corn and strip kernels from cob.
6
Add to skillet with milk, and cook over high heat.
7
Wash, dry and chop thyme; add to skillet, and continue cooking until most of milk has evaporated.
8
Meanwhile, remove stems from shiitake mushrooms, and discard.
9
Wash, dry and slice mushrooms into thin strips.
10
Grate cheese in food processor; set aside.
11
Spoon corn mixture into food processor, and pulse two or three times to break up corn.
12
Return to skillet with mushrooms and vegetable or chicken stock.
13
Cook a few minutes, just to cook mushrooms through.
14
Stir in cheese and serve.

No nutrition data on file — estimate from the ingredient list.

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: 4 large shallots, peeled, 3 ounces peeled, shredded carrots ( 3/4 cup), 2 teaspoons butter, 6 ears fresh corn, and more.

Yes, Corn Risotto falls under the General 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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