Description
A creamy, flavorful dish combining Arborio rice and sweet corn, perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 1½ cups sweet corn kernels
- 4 cups vegetable broth
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Chopped chives or fresh thyme, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chopped shallot and cook for 2 minutes until it becomes translucent.
- Stir in the minced garlic and cook for 1 minute, releasing the wonderful aroma.
- Add the Arborio rice to the skillet. Toast the rice while stirring constantly for 1–2 minutes until it is slightly golden.
- Gradually add warm vegetable broth, one ladle at a time. Stir frequently and allow the liquid to absorb before adding more broth. This process should take about 20–25 minutes.
- Stir in the corn with the last cup of broth. Cook until the corn is tender and the risotto is creamy.
- Remove from heat and stir in butter and grated Parmesan cheese. Season with salt and pepper according to your taste.
- Serve hot, garnished with chopped chives or fresh thyme if desired.
Notes
Use warm broth for the best results and stir constantly for a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg