Description
A creamy and comforting risotto that highlights the bright summer-sweet corn flavor, making it a perfect weeknight meal.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 4–5 cups low-sodium chicken or vegetable stock, kept warm
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 1/2 cup dry white wine (optional)
- 2 cups fresh corn kernels (about 3 ears) or frozen, thawed
- 1/2 cup freshly grated Parmesan (plus extra to serve)
- Zest of 1 lemon
- Salt and black pepper to taste
- Optional: 2 tbsp mascarpone or cream for extra silkiness
Instructions
- Warm the stock in a saucepan over low heat, keeping it at a gentle simmer (about 180–190°F).
- Sauté the chopped onion in butter and olive oil over medium heat until translucent.
- Add the Arborio rice and toast for 1–2 minutes until the edges are translucent.
- Deglaze with white wine if using, then add warm stock one ladle (about 1/2 cup) at a time, stirring frequently, until mostly absorbed.
- After about 10 minutes, add 1 1/2 cups of the corn kernels; reserve 1/2 cup to finish.
- Continue adding stock and cooking until rice is al dente, about 18–22 minutes total.
- Off the heat, stir in the remaining butter, Parmesan, lemon zest, and a spoonful of corn puree for a silky finish.
- Season with salt and pepper and rest for 2 minutes before serving.
Notes
Keep stock warm throughout the cooking process and avoid over-stirring to maintain rice texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg