Creamed Corn Risotto – a delicious recipe with Chicken Broth, Water, Butter, Onion, u00bc, Rice. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Combine the water and broth in a pan and heat to a simmer; cover and turn heat to low. Next, melt the butter in a 3 qt saucepan over medium heat. Add the minced onion and salt. Saute until the onion is lightly browned. Stir in the rice and cook until the edges of the grains become translucent, about 2 to 3 minutes.
2
Add 1 1/2 cups of the water/broth mix and bring to a simmer. Cook, stirring occasionally, until the liquid is absorbed.
3
Continue to cook, stirring in about 1/2 cup of the water/broth every few minutes as each addition is absorbed by the rice. Continue adding liquid until the rice is cooked through but still a bit firm in the center. You may not use all the liquid prepared.
4
Stir in creamed corn, then the Parmesan. Season with salt and pepper to taste.
424
kcal
Calories
21
g
Fat
40
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-3/4 cup Chicken Broth, 1-1/2 cup Water, 2 Tablespoons Butter, 1 whole Small Onion, and more.
Yes, Creamed 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.
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