Summertime Corn Risotto Recipe

Name: Summertime Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 medium onion, minced; 1/2 teaspoon or so kosher salt; 1/2 teaspoon or so freshly ground black pepper; 1 large garlic clove, minced; 1 cup (generous) Italian Arborio rice; 1/4 cup dry white wine; 4 cups (max) chicken stock, preferably homemade; 1 1/2 cups fresh corn kernels; 1/4 cup scallions, green parts only, chopped, plus a few extra for garnish; 2 tablespoons fresh basil, chopped; 3/4 cup freshly grated Parmesan Cheese, plus a little extra for garnish

Servings: persons

3 tablespoons butter
1 medium onion, minced
1/2 teaspoon or so kosher salt
1/2 teaspoon or so freshly ground black pepper
1 large garlic clove, minced
1 cup (generous) Italian Arborio rice
1/4 cup dry white wine
4 cups (max) chicken stock, preferably homemade
1 1/2 cups fresh corn kernels
1/4 cup scallions, green parts only, chopped, plus a few extra for garnish
2 tablespoons fresh basil, chopped
3/4 cup freshly grated Parmesan Cheese, plus a little extra for garnish

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["Before you get started, prep your ingredients. Mince the onions, garlic, scallions and basil. Blanch the corn kernels in boiling water for 2 minutes, then shock in ice water and drain. Finally, warm the chicken stock (you can use vegetable stock if you like) gently on the stove.", "In a heavy skillet, heat the butter over medium heat, adding the onions with a light sprinkling of salt and pepper. Saute until the onions are soft and clear, about 3 minutes.", "Blend in the garlic and the rice, and cook for 3 more minutes, stirring often.", "Raise the heat to medium high. Stir in the wine, and cook until the liquid is absorbed.", "Begin adding the broth, 1 cup at a time, simmering and stirring each addition until the liquid is absorbed by the rice before adding the next cup. After cooking in about 2 cups, add the broth in 1/2 c. increments, and begin tasting the risotto. You will know it is ready when the rice is close to tender, with a little more firmness to the bite than you would like, and it should be nearly soupy.", "IMPORTANT NOTES:
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1. Never cover the pot.
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2. The broth needs to be warm when you add it.
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3. The total cooking time once you start adding broth should be about 15 minutes, and the total amount of broth you use will be between 3 1/2 and 4 cups.", "After resting, fold in the corn, scallions, basil and Parmesan cheese. All to sit for another minute or two, then serve, garnished with a few additional scallions and a grating of Parmesan cheese."]

843

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 12 ingredients. The key ingredients include: 3 tablespoons butter, 1 medium onion, minced, 1/2 teaspoon or so kosher salt, 1/2 teaspoon or so freshly ground black pepper, and more.

Yes, Summertime Corn Risotto falls under the Meat & Poultry 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.

Summertime Corn Risotto

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