Description
A creamy and rich risotto featuring sweet corn for a comforting meal that impresses.
Ingredients
Scale
- 1 cup arborio rice
- 4 cups vegetable stock
- 1 cup fresh sweet corn kernels
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/4 cup grated parmesan cheese (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Crispy pancetta (for topping, optional)
- Fresh herbs (for garnish, optional)
Instructions
- Begin by simmering the vegetable stock in a pot over low heat.
- Add olive oil to a separate saucepan over medium heat, then stir in the finely chopped onion.
- Introduce the minced garlic and arborio rice, stirring for 1-2 minutes.
- Pour in the white wine if using, stirring until mostly absorbed.
- Gradually ladle in the warm vegetable stock, stirring frequently.
- When the rice is creamy yet al dente, fold in the sweet corn, salt, and pepper.
- Remove from heat and mix in the parmesan cheese if using.
- Serve topped with crispy pancetta and fresh herbs.
Notes
For a vegan option, replace parmesan with nutritional yeast. Risotto is best enjoyed fresh but can be refrigerated for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg