Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Fresh Corn Risotto
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- #116142
Fresh corn makes a world of difference in this risotto. Half of the corn is pureed and then it is all stirred into the risotto towards the end, giving it an extra creamy texture. Serve it as a side dish, or like we did, with some baked shrimp on top as an entree. As with all risotto recipes, make sure to use a good, flavorful broth or the finished dish may end up bland.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 cups fresh corn kernels
2 tablespoons olive oil
2 green onions, chopped
1 cup Arborio rice
4 cups hot vegetable or chicken broth, or as needed
1/3 cup grated Parmigiano-Reggiano cheese
directions
Puree half the corn kernels. Set aside.
Heat oil in a large saucepan. Add green onion and saute 2 minutes. Add rice and saute 2 minutes. Add hot broth, 1/2 cup at a time, cooking and stirring until absorbed before adding more.
Add all the corn (kernels plus puree) with the last 1/2 cup of broth. Stir in cheese and serve.
added by
ICOOK2
nutrition data
248 calories, 7 grams fat, 41 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
June 15, 2012
This was a very easy risotto to prepare. I especially liked that you puree half the corn and mix that in. It gave it a really nice texture and increased the fresh sweet corn flavor. I served it topped with some baked shrimp.