ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Corn Risotto

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 54 mins
Total time 54 mins
Yield Serves 6 (serving size: 1 cup)
Late summer harvest of fresh corn shines in this simple Creamy Corn Risotto.

Ingredients

  • 1 large red bell pepper
  • 4 cups fresh corn kernels (about 6 ears)
  • 1 3/4 cups 1% low-fat milk
  • 2 tablespoons butter, divided
  • 2 1/2 cups unsalted chicken stock
  • 1/2 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 cup uncooked Arborio rice or other medium-grain rice
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine
  • 1/2 cup sliced green onions

Nutrition Information

  • calories 298
  • fat 6.3 g
  • satfat 3.2 g
  • monofat 1.6 g
  • polyfat 0.7 g
  • protein 11 g
  • carbohydrate 51.7 g
  • fiber 4.4 g
  • cholesterol 14 mg
  • iron 1.1 mg
  • sodium 531 mg
  • calcium 115 mg

How to Make It

  1. Preheat broiler to high.

  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap peppers in foil; let stand 5 minutes. Peel and chop.

  3. Combine corn, milk, and 1 tablespoon butter in a saucepan. Bring to a simmer; cook 10 minutes. Stir in stock; keep warm over low heat.

  4. Melt remaining 1 tablespoon butter in a large saucepan over medium-high heat; swirl to coat. Add onion and garlic to pan; sauté 3 minutes. Stir in rice, salt, and black pepper; sauté 2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid almost evaporates, scraping pan to loosen browned bits. Reduce heat to medium. Stir in 1 1/2 cups corn mixture; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/2 cup corn mixture. Add remaining corn mixture, 1 cup at a time, stirring frequently until each portion of corn mixture is absorbed before adding the next (about 20 minutes total). Remove pan from heat; stir in 1/2 cup corn mixture, bell pepper, and green onions.