iowagirleats5.0
Sweet Corn Risotto
Sweet Corn Risotto is a celebration of fresh summer flavors and ingredients. Creamy and decadent yet light!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Bring chicken broth to a boil in a saucepan then turn heat down to low to keep warm and place a lid on top.
2
Meanwhile, melt 2 Tablespoons butter in a large skillet over medium heat then add sweet corn, leeks, and garlic, season with salt and pepper, and then saute until leeks are tender, ⏱️ 10 minutes. Remove mixture to a bowl then set aside.
butter3 Tablespoonslarge leeks (white and light green parts only, sliced in half then into thin half moons)2garlic (minced)2 clovessalt and pepper
3
Melt remaining Tablespoon butter in extra virgin olive oil in the skillet then add the shallots and saute until starting to turn tender, ⏱️ 2 minutes. Add rice then stir for one minute. Add wine then stir until nearly absorbed by the rice. Add two ladlefuls of chicken broth then stir constantly (not too fast, not too slow) until nearly absorbed then add another two ladlefuls and stir, etc until rice is creamy and al dente, ⏱️ 25-30 minutes (may not use all 6 cups of chicken broth.)
butter3 Tablespoonsextra virgin olive oil1 Tablespoon
4
Remove skillet from heat then stir in parmesan cheese and corn and leek mixture. Season with salt and pepper to taste then serve.
salt and pepper
Nutrition Facts
calories
562 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
5 g
sugar Content
8 g
sodium Content
1774 mg
protein Content
14 g
trans Fat Content
0.3 g
cholesterol Content
41 mg
carbohydrate Content
83 g
saturated Fat Content
8 g
unsaturated Fat Content
7 g
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