Fresh Corn Risotto Recipe

Name: Fresh Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken broth; 1 bay leaf; 3 tablespoons extra virgin olive oil; 1 medium onion, chopped very fine; 12 arborio rice (1 1/2 cups); ½ cup dry white wine; 1 cup fresh corn kernels (2 ears); 1 cup freshly grated parmigiano-reggiano cheese; 2 tablespoons unsalted butter; salt; fresh ground black pepper

Servings: persons

6 cups chicken broth
1 bay leaf
3 tablespoons extra virgin olive oil
1 medium onion, chopped very fine
12 arborio rice (1 1/2 cups)
½ cup dry white wine
1 cup fresh corn kernels (2 ears)
1 cup freshly grated parmigiano-reggiano cheese
2 tablespoons unsalted butter
salt
fresh ground black pepper

1
In a medium saucepan, bring the broth to a boil with the bay leaf.
2
Keep warm over very low heat.
3
In a large saucepan, heat olive oil.
4
Add onion and cook over moderately high heat, stirring, until softened, about 2 minutes.
5
Add the rice and cook, stirring until opaque, about 3 minutes.
6
Add the white wine and cook, stirring, until completely absorbed, about 1 minute.
7
Add 1 cup of the warm broth and cook over moderate heat, stirring, until nearly absorbed.
8
Continue adding broth 1 cup at a time and stirring until it is absorbed between additions.
9
After about half the broth has been added, stir in the corn, then add the remaining broth.
10
The rice is done when it is al dente and creamy, about 25 minutes total.
11
Stir in the cheese and butter; season with salt and pepper.
12
Discard bay leaf and serve.

1997

kcal

Calories

Fat

251

Carbs

142

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 11 ingredients. The key ingredients include: 6 cups chicken broth, 1 bay leaf, 3 tablespoons extra virgin olive oil, 1 medium onion, chopped very fine, and more.

Yes, Fresh 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.

Fresh Corn Risotto

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