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Sweet Corn Risotto

This recipe is a tasty side dish for any grilled entrée. Olive oil, garlic and onion are sautéed in a skillet. Then corn and Arborio rice are cooked until the rice is toasted. Then stock is added one cup at a time until the stock is fully absorbed and the rice is tender. Grated Parmesan cheese, parsley and butter are added before serving.
Course Side Dish
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6 people

Ingredients

  • 7 tbsp butter divided
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 4 large shallots chopped
  • 3 cups fresh sweet corn
  • 1 ½ cups Arborio rice
  • 1 cup white wine
  • 5 ½ cups chicken stock
  • 4 oz Romano cheese or Parmesan grated
  • 4 tbsp minced parsley
  • Salt and pepper to taste

Instructions

  1. In a large pot, over medium-high heat melt 6 tbsp butter. Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. Add shallots and cook until wilted, about 3 minutes.
  2. Add the corn and Arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes. Add wine, stirring constantly, until almost completely absorbed, 2 to 3 minutes.
  3. Add 1 cup of chicken stock, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is tender.
  4. Stir in the cheese, parsley and remaining 1 tablespoon of butter. Season with salt and pepper and serve immediately.