sweet corn risotto

Sweet Corn Risotto is a celebration of summer. Creamy and decadent yet light and perfect for warm evenings.

Sweet Corn Risotto

gluten-free chicken broth

Tablespoons Challenge Butter (lactose-free if you need it!) divided

sweet corn kernels (about 3 small ears worth)

garlic,

salt and pepper

extra virgin olive oil

shallot

gluten-free arborio rice

dry white wine

parmesan cheese

Bring chicken broth to a boil in a saucepan then turn heat down to low to keep warm and place a lid on top.

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.

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.)

Remove skillet from heat then stir in parmesan cheese and corn and leek mixture. Season with salt and pepper to taste then serve.

This Sweet Corn Risotto is infused with the flavors of summer! It&#039;s comforting, simple, and budget-friendly cooking at its finest.

corn cobs (0.99)

onion

arborio rice (2.28)

white wine* (0.58)

vegetable broth (1.45)

Parmesan cheese (2.71)

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.

Simmer

Add bare cobs and veggie broth to a pot and bring to a simmer on low heat while you prepare the risotto:

Saute

Melt 2 Tbsp butter in a skillet over medium-high heat and cook the onion down until glossy.

Toast

Add arborio rice to butter and onion and toast for 1-2 minutes.

Cook

Reduce

Stir

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.

Serve

Stir in 1 Tbsp butter and the Parmesan cheese. Serve with parsley or other fresh herbs (optional).

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Sweet Corn Risotto

Sweet Corn Risotto

Top 2 sweet corn risotto recipes from across the web

The most viewed sweet corn risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Corn Risotto

Sweet Corn Risotto

The most viewed sweet corn risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine