Yield: 6 - 8 Servings
Sweet Corn Risotto
With a splash of white wine and lots of garlic, this sweet corn risotto is a heavenly weeknight dinner. You won't believe how simple it is!
Ingredients
- 7 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 large shallots, chopped
- 3 cups fresh sweet corn
- 1 ½ cups arborio rice
- 1 cup sauvignon blanc wine
- 5 ½ cups chicken stock
- 4 oz Romano cheese, parmesan, grated
- 4 tablespoons minced parsley
- salt and pepper to taste
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Instructions
- In a large french oven, or heavy bottomed pot, over medium-high heat melt 6 tablespoons butter. Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. Add shallots and cook until wilted, about 3 minutes.
- Add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes. Add wine, stirring constantly, until almost completely absorbed, 2-3 minutes.
- Add 1 cup chicken stock, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is tender.
- Stir in the romano cheese, parsley and the remaining 1 tablespoon of butter. Season with salt and pepper and serve immediately!
Notes
Storage: Refrigerate fully cooled corn risotto in an airtight container for up to 5 days. To reheat it, microwave the risotto for up to 2 minutes or until warm. You can also do it in a small pot over low heat for 5-6 minutes.
Nutrition
Serving: 1helping, Calories: 498kcal, Carbohydrates: 44g, Protein: 16g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 12g, Cholesterol: 62mg, Sodium: 642mg, Fiber: 3g, Sugar: 9g