Description
Sweet Corn Risotto is a vibrant dish that captures the essence of summer with its sweet, fresh corn flavors. This creamy risotto is not only comforting but also incredibly versatile, making it perfect for any occasion—from intimate family dinners to elegant gatherings. The secret lies in utilizing the entire corn cob, allowing the rich taste of corn to infuse the dish. With tender kernels mixed throughout and a flavorful broth made from the cobs, each bite bursts with delightful texture and taste. Pair it with turkey strips or your favorite protein for a satisfying meal that celebrates seasonal ingredients.
Ingredients
Scale
- 7 cups vegetable broth
- 3 ears sweet corn (kernels removed)
- 1 sweet onion (diced)
- 3 cloves garlic (finely chopped)
- 1 ¼ cups arborio rice
- ½ cup dry apple vinegar
- 4 ounces diced turkey strips
- Grated parmesan cheese (optional)
Instructions
- Prepare the vegetable stock by simmering vegetable broth, corn cobs, and a bay leaf in a large pot.
- In a heavy-bottomed pot, melt butter and cook onion until softened, then add garlic.
- Stir in arborio rice and toast for a few minutes.
- Deglaze with apple vinegar, cooking until evaporated.
- Add corn kernels and bell pepper; gradually stir in warm broth one ladleful at a time until absorbed.
- In a separate skillet, cook turkey strips and additional corn until crispy.
- Finish risotto by stirring in remaining butter and cheese; season to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg