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Corn Risotto July

Corn Risotto July: 7 Steps to Summer’s Creamiest Delight

A creamy and flavorful corn risotto perfect for summer.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup fresh corn kernels
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Heat the vegetable broth in a saucepan and keep it warm.
  2. In a separate pot, heat olive oil over medium heat.
  3. Add onion and garlic, sauté until translucent.
  4. Stir in the Arborio rice and cook for 1-2 minutes.
  5. Add the white wine and cook until absorbed.
  6. Gradually add warm broth, one ladle at a time, stirring constantly.
  7. After about 15 minutes, add corn kernels.
  8. Continue adding broth until rice is creamy and al dente, about 20 minutes total.
  9. Remove from heat and stir in Parmesan cheese.
  10. Season with salt and pepper to taste.

Notes

  • For a vegan option, substitute Parmesan with nutritional yeast.
  • Use fresh corn for the best flavor.
  • Adjust the consistency with more broth if needed.
  • Author: Janet D. Evans
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 3g
  • Sodium: 500mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 5mg

Keywords: Corn Risotto, Summer Recipe, Vegetarian Dish