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Sweet Corn Risotto

Sweet Corn Risotto
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Indulge in the comforting flavors of this Sweet Corn Risotto, a delightful dish that captures the essence of summer. Creamy and rich, this risotto showcases fresh sweet corn with every bite, making it an ideal option for busy weeknights or special gatherings. Whether cooking for yourself or entertaining guests, this versatile recipe can easily be customized to suit various dietary preferences while still delivering a satisfying meal. In just about an hour, you can create a creamy masterpiece that’s sure to impress.

Ingredients

Scale
  • 7 cups vegetable stock or broth
  • 3 ears sweet corn (kernels removed)
  • 1 sweet onion (diced)
  • 4 cloves garlic (finely chopped)
  • 1 1/4 cups arborio rice
  • 1 orange bell pepper (diced)
  • 4 1/2 tablespoons unsalted butter
  • 1 cup grated parmesan cheese
  • Optional: diced turkey strips

Instructions

  1. In a large pot, combine vegetable stock, corn cobs, bay leaf, and optional parmesan rind over high heat. Bring to a simmer and reduce heat to maintain.
  2. In another pot, melt 3 tablespoons of butter over medium heat. Sauté the diced onion with salt until softened, then add 2 cloves of garlic until fragrant.
  3. Stir in arborio rice and toast for 2-3 minutes.
  4. Deglaze with apple vinegar and add two ears' worth of corn kernels and diced bell pepper; stir well.
  5. Gradually add warm broth one cup at a time, stirring frequently until absorbed.
  6. While simmering, cook turkey strips in remaining butter until crisped; add remaining corn and garlic.
  7. Once rice is al dente (20-25 minutes), stir in remaining butter and parmesan cheese; season to taste.

Nutrition

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