Sweet Corn & Saffron Risotto Recipe

Name: Sweet Corn & Saffron Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium ears sweet corn; 1/2 cup butter, divided; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4-1/4 cups reduced-sodium chicken broth, divided; 1/2 teaspoon saffron threads or 2 teaspoons ground turmeric; 1 small onion, chopped; 1 tablespoon olive oil; 1 garlic clove, minced; 1 cup uncooked arborio rice; 1/2 cup white wine or additional reduced-sodium chicken broth; 2 tablespoons heavy whipping cream; 10 fresh basil leaves, thinly sliced

Servings: persons

4 medium ears sweet corn
1/2 cup butter, divided
1/4 teaspoon salt
1/4 teaspoon pepper
4-1/4 cups reduced-sodium chicken broth, divided
1/2 teaspoon saffron threads or 2 teaspoons ground turmeric
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked arborio rice
1/2 cup white wine or additional reduced-sodium chicken broth
2 tablespoons heavy whipping cream
10 fresh basil leaves, thinly sliced

1
Cut corn from cobs. In a large skillet, melt 3 tablespoons butter over medium heat; add corn, salt, pepper and 1/4 cup broth. Cook and stir for 3-5 minutes or until corn is tender. Remove from skillet and set aside; keep warm.
2
In a large saucepan, heat saffron and remaining broth; keep warm.
3
In the same skillet, saute onion in oil and 3 tablespoons butter until tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
4
Add warm broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (cooking time is about 20 minutes).
5
Stir in the cream, reserved corn mixture and remaining butter; cook and stir until heated through. Sprinkle with basil. Serve immediately.

813

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: 4 medium ears sweet corn, 1/2 cup butter, divided, 1/4 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Sweet Corn & Saffron 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 & Saffron Risotto

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