Corn Risotto

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9 servings (serving size: 1 cup)


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9 1/2 cups canned vegetable broth (about 6 (14 1/2-ounce) cans), divided
1/4 teaspoon saffron threads, crushed
1 1/2 cups fresh corn cut from cob, divided
1 cup soy beverage or skim milk
1 1/2 cups diced onion
1/2 cup sherry
3 garlic cloves, minced
2 cups uncooked Arborio rice
1 1/2 teaspoons minced fresh oregano
1/2 teaspoon pepper


Combine 1/4 cup broth and saffron in a small bowl; set aside.

Combine 1 cup corn and soy beverage in blender or food processor, and process until smooth. Pour into a bowl; stir in remaining corn. Set aside.

Bring remaining 9 1/4 cups broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Combine onion, sherry, and garlic in a large Dutch oven; cook over medium-high heat 5 minutes or until tender. Add rice; cook 5 minutes, stirring constantly. Stir in saffron mixture, 4 cups warm broth, oregano, and pepper; cook 8 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total). Remove from heat; stir in the corn mixture. Serve with Smoked Bean Ragout.

Created date

June 2004

Nutritional Information

Calories 226
Caloriesfromfat 6 %
Fat 1.5 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 0.3 g
Protein 5.1 g
Carbohydrate 44.5 g
Fiber 1.6 g
Cholesterol 1 mg
Iron 2.2 mg
Sodium 837 mg
Calcium 49 mg