Description
Sweet Corn Risotto is a delightful and creamy dish that encapsulates the vibrant flavors of summer. Made with fresh sweet corn, arborio rice, and enriched with a vegetable broth, this risotto is not only comforting but also incredibly versatile. It can be served as a main course or as an elegant side dish, perfect for family dinners or gatherings. The use of the entire corn cob enhances the broth, resulting in a rich flavor profile that elevates this classic Italian recipe. With its beautiful texture and customizable toppings, including sautéed turkey strips or fresh herbs, this risotto is sure to impress at any table.
Ingredients
Scale
- 7 cups vegetable stock
- 3 ears sweet corn (kernels sliced off)
- 1 sweet onion (diced)
- 3 cloves garlic (finely chopped)
- 1¼ cups arborio rice
- ½ cup apple vinegar
- 4 ounces diced turkey strips
- Kosher salt & ground black pepper
Instructions
- Prepare the vegetable stock by simmering vegetable broth with spent corn cobs and bay leaf in a large pot.
- In a heavy-bottomed pot, melt butter and sauté onion until translucent. Add garlic and cook until fragrant.
- Toast arborio rice in the pot for 2-3 minutes before deglazing with apple vinegar.
- Stir in corn kernels from two ears and gradually add warm stock while stirring frequently until rice absorbs it all (about 20-25 minutes).
- Cook turkey strips in a separate skillet until crispy, then mix with remaining corn kernels.
- Finish the risotto by stirring in butter and grated parmesan; season to taste.
- Serve topped with turkey mixture and fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg