Description
Creamy, cozy, and packed with sweet corn flavor, this risotto tastes like summer in a bowl. Perfect for nights when you want something comforting but still impressive.
Ingredients
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1½ cups Arborio rice
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4 cups vegetable broth
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1½ cups sweet corn kernels
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1 small yellow onion, diced
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2 cloves garlic, minced
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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½ cup dry white wine
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½ cup grated Parmesan cheese
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¼ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons heavy cream (optional)
Instructions
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Warm the vegetable broth in a saucepan and keep it hot over low heat.
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Melt butter with olive oil in a skillet, then cook onion until soft. Add garlic and stir briefly.
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Add rice and toast for 1 minute, stirring to coat.
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Pour in wine and cook until absorbed.
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Add warm broth one ladle at a time, stirring gently until absorbed.
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Stir in half the corn and continue cooking until rice is tender.
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Remove from heat, add remaining corn, Parmesan, seasoning, and cream if using. Rest briefly and serve.
- Prep Time: 15 mins
- Category: Breakfast
- Cuisine: American