Sweet Corn Risotto
Sweet Corn Risotto is a quintessential summer dish that captures the vibrant flavors of fresh corn in every creamy bite. This comforting risotto is perfect for busy weeknights or family gatherings, providing a warm, inviting meal that everyone will love. With pops of sweet corn and a rich broth made from every part of the corn cob, this recipe is not just about eating; it’s an experience that brings the essence of summer to your table. Easy to prepare and endlessly customizable, you can enjoy it as-is or add your favorite proteins and vegetables for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 7 cups vegetable stock
- 1 dried bay leaf
- 3 ears sweet corn (kernels sliced off)
- 4 1/2 tablespoons unsalted butter
- 1 sweet onion (diced)
- 3 cloves garlic (finely chopped)
- 1 1/4 cups arborio rice
- 1/2 cup grape juice
- 1 orange bell pepper (diced)
- 1 cup grated parmesan cheese
- 4 ounces diced turkey strips
- kosher salt & ground black pepper (to season)
Instructions
- In a large pot, combine vegetable broth, spent corn cobs, and a bay leaf; bring to a simmer.
- In another pot, melt butter over medium heat and sauté diced onion until soft. Add minced garlic and cook until fragrant.
- Stir in arborio rice and lightly toast for 2 minutes.
- Deglaze with grape juice until evaporated.
- Mix in corn kernels and bell pepper; gradually add warm broth one ladle at a time while stirring frequently.
- Cook until al dente (20-25 minutes), then stir in remaining butter and parmesan cheese.
- Season to taste before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Find it online: https://lilrecipe.com/sweet-corn-risotto/