Print

Sweet Corn Risotto

Sweet Corn Risotto
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sweet Corn Risotto is a delightful celebration of summer flavors, bringing together the sweetness of fresh corn and the creamy texture of arborio rice. This dish is perfect for any occasion, from casual weeknight dinners to festive family gatherings. With minimal ingredients and straightforward techniques, you can create a comforting and satisfying meal that bursts with flavor. The use of vegetable stock infused with corn cobs enhances the risotto’s depth, while the addition of turkey strips or grilled chicken makes it hearty enough to serve as a main course. Enjoy every bite of this dish that warms your heart and brings everyone together around the table.

Ingredients

Scale
  • 7 cups vegetable stock
  • 1 dried bay leaf
  • 3 ears sweet corn, kernels removed
  • 4 1/2 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1 1/4 cups arborio rice
  • 1/2 cup dry, unoaked white grape juice
  • 1 orange bell pepper, diced
  • 4 ounces diced turkey strips
  • Salt and black pepper to taste

Instructions

  1. In a large pot, bring vegetable stock, spent corn cobs, bay leaf, and parmesan rind (if using) to a simmer. Reduce heat to low.
  2. In another pot, melt 3 tablespoons of butter over medium heat. Add diced onion and salt; cook until softened. Stir in garlic and cook until fragrant.
  3. Add arborio rice and toast for about 2-3 minutes. Deglaze with apple vinegar or white grape juice.
  4. Stir in two ears of sweet corn and bell pepper; gradually add warm stock one ladleful at a time until rice is tender.
  5. In a skillet, heat remaining butter; sauté turkey strips until golden, then add remaining corn kernels and garlic.
  6. Once risotto is al dente (20-25 minutes), stir in butter and parmesan. Season to taste.
  7. Serve topped with turkey mixture and fresh herbs.

Nutrition

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