Sweet Corn Risotto Recipe

Name: Sweet Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups water; 1 teaspoon salt; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 1/2 cups fresh corn kernels, divided (about 3 ears); 2 tablespoons butter, divided; 1 cup sliced fresh chanterelle mushrooms or sliced shiitake mushroom caps (about 3 1/2 ounces); 2 garlic cloves, minced; 3/4 cup finely chopped onion; 1 1/2 cups Arborio or other medium grain rice; 10 tablespoon dry white wine, divided; 1/2 cup (2 ounces) finely shredded Asiago cheese; 2 tablespoons thinly sliced fresh basil; 1/4 teaspoon freshly ground black pepper

Servings: persons

3 1/2 cups water
1 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups fresh corn kernels, divided (about 3 ears)
2 tablespoons butter, divided
1 cup sliced fresh chanterelle mushrooms or sliced shiitake mushroom caps (about 3 1/2 ounces)
2 garlic cloves, minced
3/4 cup finely chopped onion
1 1/2 cups Arborio or other medium grain rice
10 tablespoon dry white wine, divided
1/2 cup (2 ounces) finely shredded Asiago cheese
2 tablespoons thinly sliced fresh basil
1/4 teaspoon freshly ground black pepper

1
Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2
Place 1/2 cup corn in a food processor; process until smooth. Set aside.
3
Melt 1 tablespoon butter in a large Dutch oven over medium-high heat. Add 1 cup fresh corn kernels and mushrooms; saute 3 minutes. Add garlic; saute 1 minute. Remove mushroom mixture from pan; set aside.
4
Melt 1 tablespoon butter in pan over medium-high heat. Add onion to pan; saute 2 minutes. Add rice; saute 3 minutes or until rice is lightly browned. Stir in 1/2 cup wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 22 minutes total). Add pureed corn and mushroom mixture to pan; cook 3 minutes, stirring constantly. Remove from heat; stir in 2 tablespoons wine, cheese, basil, and black pepper.

583

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 13 ingredients. The key ingredients include: 3 1/2 cups water, 1 teaspoon salt, 1 (14-ounce) can fat-free, less-sodium chicken broth, 1 1/2 cups fresh corn kernels, divided (about 3 ears), and more.

Yes, Sweet 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.

Sweet Corn Risotto

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