Print

Sweet Corn Risotto

Sweet Corn Risotto
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re craving a dish that embodies the vibrant essence of summer, look no further than this Sweet Corn Risotto. This creamy and comforting recipe features the natural sweetness of fresh corn, transforming ordinary ingredients into an extraordinary meal. Perfect for busy weeknights or family gatherings, this risotto is not just delicious but also incredibly versatile. You can enjoy it as a standalone dish or enhance it with your choice of protein, making it suitable for any dietary preference. The secret ingredient? Utilizing every part of the corn cob to infuse your vegetable broth with rich flavor.

Ingredients

Scale
  • 7 cups vegetable stock or broth
  • 3 ears sweet corn (kernels sliced off)
  • 1 sweet onion (diced)
  • 4 1/2 tablespoons unsalted butter (divided)
  • 1 1/4 cups arborio rice
  • 1 orange bell pepper (diced)
  • 4 ounces diced turkey strips
  • Kosher salt and ground black pepper (to season)

Instructions

  1. Prepare the stock by simmering vegetable broth with spent corn cobs and bay leaf in a large pot over high heat. Reduce heat to low after simmering.
  2. In another pot, melt 3 tablespoons of butter over medium heat. Add diced onion and season with salt; cook until soft.
  3. Stir in arborio rice and toast lightly for a few minutes.
  4. Deglaze with white grape juice or apple vinegar, then add two ears' worth of corn kernels and diced bell pepper.
  5. Gradually add warm stock one cup at a time, stirring frequently until absorbed.
  6. Cook until rice is al dente, about 15 minutes.
  7. In a skillet, cook turkey strips in remaining butter until crispy; add leftover corn kernels and minced garlic.
  8. Finish risotto by stirring in remaining butter and parmesan cheese before serving.

Nutrition

Find it online: https://cookingwitheliana.com/sweet-corn-risotto/