Main Dishescelebratingsweets5.0
Creamy Corn Risotto with Roasted Tomatoes
Creamy fresh corn risotto topped with roasted tomatoes, fresh herbs, and parmesan cheese.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- saucepan
- pan
📝 Preparation Steps
1
Preheat oven to 325°F. Line a baking sheet with parchment paper. Halve the grape tomatoes, place on the baking sheet, and toss with 1 tablespoon olive oil and a sprinkling of salt and pepper. Roast for about ⏱️ 30 minutes, until the tomatoes are juicy and just starting to shrivel around the edges.
olive oil (divided)2 tablespoonsSalt and pepper
2
While the tomatoes are roasting: Place stock in a saucepan and bring to a simmer. Keep warm over low heat.
3
In a large high sided saute pan, melt 1 tablespoon butter and 1 tablespoon olive oil. Add onion and saute for several minutes, until softened and translucent. Add rice and cook for a couple minutes more, stirring frequently. Add 1 cup of the warm stock and cook over medium heat, stirring occasionally, until nearly absorbed. Continue adding the warm stock 1 cup at a time and stirring until it is absorbed between additions (about ⏱️ 30 minutes total). Halfway through adding the stock, stir in the corn, then continue to add the remaining stock, 1 cup at a time. Once all the stock has been added, the rice should be cooked through (with a slight bite), and creamy. If it needs to cook more, add more warm stock or water (1/2 cup at a time) until you reach your desired consistency.
butter (divided)2 tablespoonsolive oil (divided)2 tablespoons
4
Stir in 1 tablespoon butter, and 1/3 cup parmesan cheese. Add salt and pepper to taste. Top with roasted tomatoes and fresh herbs. Serve immediately. If the risotto firms up you can stir in a little more liquid to make it creamy again.
butter (divided)2 tablespoonsSalt and pepper
Nutrition Facts
calories
429 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
3 g
sugar Content
9 g
sodium Content
474 mg
protein Content
14 g
cholesterol Content
22 mg
carbohydrate Content
62 g
saturated Fat Content
5 g
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