Scallion And Corn Risotto Recipe

Name: Scallion And Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 2-1/2 cups vegetable broth; 1 cup whole kernel corn; 1 medium shallot, minced; 3 tablespoons olive oil; 1 cup Arborio rice; 1/4 cup dry white wine; 2 whole scallions, sliced into thin rounds; 1 cup canned creamed corn; 3 tablespoons grated Parmesan cheese; 1 tablespoons unsalted butter; Salt and freshly ground pepper

Servings: persons

2 to 2-1/2 cups vegetable broth
1 cup whole kernel corn
1 medium shallot, minced
3 tablespoons olive oil
1 cup Arborio rice
1/4 cup dry white wine
2 whole scallions, sliced into thin rounds
1 cup canned creamed corn
3 tablespoons grated Parmesan cheese
1 tablespoons unsalted butter
Salt and freshly ground pepper

1
Put the vegetable broth in a saucepan and nring to a simmer.
2
In another saucepan, heat 2 tablespoons of olive oil, add minced shallot and saute gently to soften but not color. Stir in remaining olive oil and whole kernel corn. Cook for a minute or two, then add rice and cook 1 minute, stirring.
3
Add wine and cook until it has reduced away, then add 1/2 cup vegetable broth. Bring to a boil, stirring, then turn down to medium heat and continue cooking until liquid has been
4
absorbed. Continue adding broth, stirring, until each has been absorbed until rice is plump and just tender, but not mushy.
5
Stir in scallions and cook 1 minute, then add creamed corn, half of the Parmesan cheese and the butter. When hot, season to taste and serve in shallow bowls, topped with more Parmesan cheese.

599

kcal

Calories

Fat

Carbs

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: 2 to 2-1/2 cups vegetable broth, 1 cup whole kernel corn, 1 medium shallot, minced, 3 tablespoons olive oil, and more.

Yes, Scallion And 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.

Scallion And Corn Risotto

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