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Corn Risotto July

Corn Risotto July: The Creamy Summer Comfort You Need

A creamy and flavorful corn risotto that’s perfect for summer.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup fresh corn kernels
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • Fresh basil for garnish

Instructions

  1. Heat the vegetable broth in a saucepan and keep it warm.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add onion and garlic, sauté until soft.
  4. Stir in Arborio rice and cook for 2 minutes until slightly translucent.
  5. Add one ladle of warm broth, stirring frequently until absorbed.
  6. Continue adding broth, one ladle at a time, until rice is creamy and al dente, about 18-20 minutes.
  7. Stir in corn and Parmesan cheese, season with salt and pepper.
  8. Remove from heat and let it rest for 2 minutes before serving.
  9. Garnish with fresh basil.

Notes

  • This dish can be made vegan by omitting cheese.
  • Use frozen corn if fresh is not available.
  • Adjust the amount of broth based on desired creaminess.
  • Author: Janet D. Evans
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 10mg

Keywords: Corn Risotto, Summer Dish, Vegetarian Risotto