Ingredients
Scale
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 4 cups low-sodium chicken or vegetable broth
- 4 ears fresh corn, kernels removed (about 2½ to 3 cups)
- 1 cup Arborio rice
- ½ cup grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional: chopped chives or basil, extra Parmesan for garnish
Instructions
- Heat the broth in a small pot over low heat and keep warm.
- In a large saucepan, melt 2 tablespoons of butter and cook the onion for about 5 minutes until soft and translucent.
- Stir in the Arborio rice and toast for 1–2 minutes.
- Mix in the corn kernels and combine well.
- Add ½ cup of hot broth at a time, stirring frequently until absorbed before adding more. Repeat for 20–25 minutes until creamy and tender but firm.
- Remove from heat, stir in remaining butter and Parmesan cheese, and season with salt and pepper to taste.
- Garnish with herbs and extra cheese, and enjoy immediately.
Notes
For a touch of elegance, garnish with chopped chives or basil and a sprinkle of extra Parmesan. Pair with a light salad or grilled vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg