Creamy Corn Risotto Recipe

Name: Creamy Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 4 cups fresh corn kernels (about 6 ears); 1 3/4 cups 1% low-fat milk; 2 tablespoons butter, divided; 2 1/2 cups unsalted chicken stock; 1/2 cup chopped onion; 2 teaspoons minced garlic; 1 cup uncooked Arborio rice or other medium-grain rice; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/4 cup dry white wine; 1/2 cup sliced green onions

Servings: persons

1 large red bell pepper
4 cups fresh corn kernels (about 6 ears)
1 3/4 cups 1% low-fat milk
2 tablespoons butter, divided
2 1/2 cups unsalted chicken stock
1/2 cup chopped onion
2 teaspoons minced garlic
1 cup uncooked Arborio rice or other medium-grain rice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/2 cup sliced green onions

1
Preheat broiler to high.
2
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap peppers in foil; let stand 5 minutes. Peel and chop.
3
Combine corn, milk, and 1 tablespoon butter in a saucepan. Bring to a simmer; cook 10 minutes. Stir in stock; keep warm over low heat.
4
Melt remaining 1 tablespoon butter in a large saucepan over medium-high heat; swirl to coat. Add onion and garlic to pan; saute 3 minutes. Stir in rice, salt, and black pepper; saute 2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid almost evaporates, scraping pan to loosen browned bits. Reduce heat to medium. Stir in 1 1/2 cups corn mixture; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/2 cup corn mixture. Add remaining corn mixture, 1 cup at a time, stirring frequently until each portion of corn mixture is absorbed before adding the next (about 20 minutes total). Remove pan from heat; stir in 1/2 cup corn mixture, bell pepper, and green onions.

772

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 large red bell pepper, 4 cups fresh corn kernels (about 6 ears), 1 3/4 cups 1% low-fat milk, 2 tablespoons butter, divided, and more.

Yes, Creamy 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.

That's it — enjoy your meal!

Creamy Corn Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions