Fresh Corn Risotto
The season is short for real good corn, so simple recipes in which corn plays the major role are the best way to enjoy these juicy kernels. The major players of this Fresh Corn Risotto are corn, rice, cheese and parsley.
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Servings: 2 people
Ingredients
- 2 ears corn kernels removed
- 2 tablespoons olive oil or butter
- 1/2 onion diced
- 3/4 cup arborio or carnaroli rice
- 1/4 cup white wine
- 1 3/4 cup vegetable or chicken stock
- 1 clove garlic minced
- 1/4 cup cream
- salt and pepper
- 1/4 cup Parmesan cheese grated
- parsley chopped
Instructions
- Heat 1 tablespoon of oil in a pan, add the chopped onions, some salt and pepper and cook until the onions are translucent. This will take about a minute. Add the rice and cook another 30 second. Deglaze with the white wine.
- Add the vegetable or chicken stock, 1 cup at a time stirring constantly until the liquid from the previous cup is mostly absorbed.
- While the risotto is cooking, pan-roast the corn.
- Add tablespoon of oil or butter in a skillet and add the minced garlic and the kernels. Cook for about 10-12 minutes on a medium high heat. Stir every now and then until the kernels become sweet and slightly brown. Add salt and pepper.
- Transfer half of the kernels into a cup and add 1/4 cups of cream and blend until creamy. (See Note 1)
- Make the risotto by folding the corn (blended and pan-roasted) into the rice along with Parmesan cheese and parsley.
- Add salt and pepper to taste and sprinkle with parsley.
Notes
- You can leave the blending of the corn kernels behind, if you prefer to have all the kernels intact. You can even do without the cream, the risotto will still be delicious.
Nutrition
Calories: 591kcal | Carbohydrates: 67g | Protein: 11g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Sodium: 1035mg | Fiber: 3g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
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