Sweet Corn Risotto
Sweet Corn Risotto is the perfect dish to celebrate the flavors of summer with its creamy texture and vibrant taste. Made with fresh sweet corn and arborio rice, this delightful recipe combines the sweetness of corn with a rich, comforting base that is sure to please everyone at your table. The secret lies in simmering the corn cobs in vegetable broth, which intensifies the corn flavor throughout the risotto.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 7 cups vegetable broth
- 1 dried bay leaf
- 3 ears sweet corn, kernels sliced off
- 4.5 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 cloves garlic, finely chopped
- 1.25 cups arborio rice
- 1 orange bell pepper, diced
- 4 ounces diced turkey strips
- Salt and pepper to taste
Instructions
- Prepare the corn stock by simmering vegetable broth with spent corn cobs and a bay leaf.
- In a separate pot, melt butter and sauté onion until softened; add garlic.
- Stir in arborio rice and toast for 2-3 minutes.
- Deglaze with apple vinegar; mix in corn kernels and bell pepper.
- Gradually add warm corn stock one cup at a time, stirring frequently until absorbed.
- Cook turkey strips until crispy; combine with remaining corn kernels.
- Once the rice is al dente, stir in butter and grated cheese; season to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Find it online: https://prrecipe.com/sweet-corn-risotto/