Corn Risotto

Corn Risotto 2.9 27 5 1
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  • Serves 4-6
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    Nutritional Information

    Per Serving

    • Calories 396 calories
    • Fat 15 g
    • Sat Fat 9 g
    • Cholesterol 35 mg
    • Sodium 837 mg
    • Protein 13 g
    • Carbohydrate 55 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 74 mg

In a food processor, puree 1 cup of the corn until smooth.In a saucepan, heat the chicken broth.In a large skillet, melt the butter. Add the shallot and cook until soft, about 2 minutes. Add the rice and cook, stirring, 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn. Cook, stirring, until the rice has absorbed the liquid, 5 to 7 minutes. Continue cooking with the remaining broth, adding 1 cup at a time.After the last cup of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add the remaining cup of corn and thyme; cook 2 minutes more. Stir in the Parmesan and salt and black pepper to taste.  

Ingredients

  1. Check 2 cups fresh or frozen corn, thawed
  2. Check 4 cups chicken broth
  3. Check 4 tablespoons unsalted butter
  4. Check 1 shallot, finely chopped
  5. Check 1 cup Arborio rice
  6. Check 1/2 teaspoon fresh thyme leaves
  7. Check 1/4 cup grated Parmesan
  8. Check kosher salt and black pepper

Directions

  1. In a food processor, puree 1 cup of the corn until smooth.
  2. In a saucepan, heat the chicken broth.
  3. In a large skillet, melt the butter. Add the shallot and cook until soft, about 2 minutes. Add the rice and cook, stirring, 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn. Cook, stirring, until the rice has absorbed the liquid, 5 to 7 minutes. Continue cooking with the remaining broth, adding 1 cup at a time.
  4. After the last cup of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add the remaining cup of corn and thyme; cook 2 minutes more. Stir in the Parmesan and salt and black pepper to taste.