Creamy Corn Risotto

Photo: Johnny Miller; Styling: Sarah Smart

Late summer harvest of fresh corn shines in this simple Creamy Corn Risotto.

Yield: Serves 6 (serving size: 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 54 Minutes
Total: 54 Minutes

Nutritional Information

Amount per serving
  • Calories: 298
  • Fat: 6.3g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 11g
  • Carbohydrate: 51.7g
  • Fiber: 4.4g
  • Cholesterol: 14mg
  • Iron: 1.1mg
  • Sodium: 531mg
  • Calcium: 115mg

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

Preparation

  1. 1. Preheat broiler to high.
  2. 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. 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. 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.
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