Sweet Corn Risotto Recipe

Name: Sweet Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons unsalted butter, divided; 2 tablespoons olive oil; 3 garlic cloves, minced; 4 large shallots, chopped; 3 cups sweet corn, fresh; 1 ½ cups arborio rice; 1 cup sauvignon blanc wine; 5 ½ cups chicken stock; 4 ounces romano cheese, grated (parmesan); 4 tablespoons parsley, minced; salt and pepper

Servings: persons

7 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 garlic cloves, minced
4 large shallots, chopped
3 cups sweet corn, fresh
1 ½ cups arborio rice
1 cup sauvignon blanc wine
5 ½ cups chicken stock
4 ounces romano cheese, grated (parmesan)
4 tablespoons parsley, minced
salt and pepper

1
In a large french oven, or heavy bottomed pot, over medium-high heat melt 6 tablespoons butter.
2
Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds.
3
Add shallots and cook until wilted, about 3 minutes.
4
Add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes.
5
Add wine, stirring constantly, until almost completely absorbed, 2-3 minutes.
6
Add 1 cup chicken stock, stirring constantly, until the stock has been absorbed.
7
Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more.
8
The risotto is done when the rice is tender.
9
Stir in the romano cheese, parsley and the remaining 1 tablespoon of butter.
10
Season with salt and pepper and serve immediately!

1422

kcal

Calories

Fat

115

Carbs

125

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: 7 tablespoons unsalted butter, divided, 2 tablespoons olive oil, 3 garlic cloves, minced, 4 large shallots, chopped, and more.

Yes, Sweet 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.

Sweet Corn Risotto

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