budgetbytes4.5
Sweet Corn Risotto
This Sweet Corn Risotto is infused with the flavors of summer! It's comforting, simple, and budget-friendly cooking at its finest.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
📝 Preparation Steps
1
Cut corn from cobs and chop the bare cobs in half. Dice the onion, and gather white wine*, shredded Parmesan cheese, butter, and arborio rice.
2
Simmer
3
Add bare cobs and veggie broth to a pot and bring to a simmer on low heat while you prepare the risotto:
4
Saute
5
Melt 2 Tbsp butter in a skillet over medium-high heat and cook the onion down until glossy.
6
Toast
7
Add arborio rice to butter and onion and toast for ⏱️ 1-2 minutes.
8
Cook
9
Add corn, cook for an additional minute.
10
Reduce
11
Add white wine and cook down.
12
Stir
13
Add one ladle full of corn veggie broth and stir constantly. Wait until the broth is around 75% absorbed by the rice before adding the next ladle. Keep adding ladles of broth until all the stock is used and the risotto is creamy and complete. This step will take about ⏱️ 20 minutes in total.
14
Serve
15
Stir in 1 Tbsp butter and the Parmesan cheese. Serve with parsley or other fresh herbs (optional).
Nutrition Facts
calories
494 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
4 g
sodium Content
1475 mg
protein Content
11 g
carbohydrate Content
81 g
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