Risotto With Corn And Basil Recipe

Name: Risotto With Corn And Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (32-ounce) container fat-free, lower-sodium chicken broth; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 3/4 cup chopped onion; 1 cup uncooked Arborio rice; 1/2 cup dry white wine; 1 cup fresh corn kernels; 3 tablespoons chopped fresh basil; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon kosher salt; 2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/2 cup), divided

Servings: persons

1 (32-ounce) container fat-free, lower-sodium chicken broth
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 cup chopped onion
1 cup uncooked Arborio rice
1/2 cup dry white wine
1 cup fresh corn kernels
3 tablespoons chopped fresh basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/2 cup), divided

1
Bring broth to a simmer in a 2-quart saucepan (do not boil). Keep warm over low heat.
2
Heat a Dutch oven over medium heat. Add olive oil and butter; cook until butter melts. Add onion; cook 2 minutes or until golden, stirring occasionally. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 to 2 minutes or until wine evaporates, stirring constantly. Add broth, 1 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 12 minutes total). Remove from heat.
3
Add corn, next 3 ingredients (through salt), and 1/3 cup cheese, stirring gently until cheese melts. Sprinkle with remaining cheese. Serve immediately.
4
Tip: If you've never made risotto, there are a few tricks. Make sure your broth is warm. Also, you always want to keep a thin veil of liquid on the rice. When it starts to evaporate, you know it's time to add more. And keep stirring! It may seem like forever, but risotto only takes 12 to 15 minutes to cook once you've added the rice to the pan. Toward the end of cooking, make sure to keep tasting it. You want to pull it off the heat while it's still a bit al dente.

395

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

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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: 1 (32-ounce) container fat-free, lower-sodium chicken broth, 1 tablespoon olive oil, 1 tablespoon unsalted butter, 3/4 cup chopped onion, and more.

Yes, Risotto With Corn And Basil 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.

That's it — enjoy your meal!

Risotto With Corn And Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions