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Sweet Corn Risotto

Sweet Corn Risotto
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Sweet Corn Risotto is a delightful celebration of summer flavors, offering a creamy and comforting dish that’s perfect for any occasion. With the sweetness of fresh corn and the richness of arborio rice, this risotto is not only satisfying but also easy to make. Whether you’re preparing it for a family dinner or enjoying it as a cozy solo meal, this dish promises to impress with every spoonful. Serve it topped with crispy turkey strips and fresh herbs for an added flavor boost. Plus, it’s naturally adaptable to fit various dietary needs, making it a versatile addition to your recipe collection.

Ingredients

Scale
  • 7 cups vegetable broth
  • 1 dried bay leaf
  • 3 ears sweet corn, kernels cut from the cob
  • 4 1/2 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1 1/4 cups arborio rice
  • 1 orange bell pepper, diced
  • 1 cup grated parmesan cheese (or plant-based alternative)
  • 4 ounces turkey strips (optional)

Instructions

  1. In a large pot, combine vegetable broth, spent corn cobs, and bay leaf. Bring to a simmer over high heat before reducing to low.
  2. In another pot, melt 3 tablespoons of butter over medium heat. Add diced onion and salt; sauté until softened.
  3. Stir in arborio rice and toast for 2-3 minutes.
  4. Deglaze with dry grape juice; add corn kernels and bell pepper after the liquid evaporates.
  5. Gradually incorporate warm broth one cup at a time, stirring frequently until absorbed.
  6. Meanwhile, cook turkey strips in remaining butter until crisp; mix in additional corn and garlic.
  7. Finish risotto by stirring in remaining butter and parmesan cheese; season with salt and pepper.

Nutrition

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