Creamy Corn Risotto

  • ajgram7 Posted: 07/25/13
    Worthy of a Special Occasion

    I made this tonight and we liked it although we both agreed it had too much pepper in it (and I only used about 3/4 teaspoon - next time 1/2 or 1/4). I only had 2 ears of corn and thought it was plenty. Left out the bell pepper as neither of us like them that much. Did not use all the milk mixture (most of it) but made sure I used all the corn. Toped with sauted asparagus and shrimp to make it a meal. Will make again.

  • Tnking Posted: 09/15/13
    Worthy of a Special Occasion

    Really enjoyed this risotto. It is a little involved but then I found the clean up to be pretty easy. I'm keeping this recipe - comfort food!

  • Starinite81 Posted: 10/02/13
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    There was WAY too much corn. It does completely overpower the risotto. It should have been called "Corn with Creamy Rice" rather than "Creamy Corn Risotto." I made the recipe pretty much as directed. If I were to make it again I would only use 1-2 cups of kernels rather than 4. I also would only roast or sauté the peppers rather than blacken and peel them. Peeling seems like an unnecessary step.

  • GlenGerson Posted: 07/12/13
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    Thanks for making me hungry! While I am not strictly vegetarian these recipes look amazing and I will definitely try them very soon.

  • Saltygal Posted: 07/21/13
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    Very satisfying, a bit of work but in the end it tastes like a high fat dish .

  • sukeedog Posted: 08/17/13
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    This isn't exactly a fast or easy dish, but it is lovely and I'll definitely make it again. It tastes much, much richer than the nutritional information would suggest. Served with CL's "Cilantro Citrus Chicken," which was a nice pairing. Leftovers reheated at work the next day were good, too.

  • LDombeck Posted: 10/14/13
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    This was a really different take on risotto with these flavors. Definitely too much pepper for my kids, I would reduce by half next time. I also subbed almond milk for the milk since we are dairy free. I also used frozen corn, so it wasn't too crisp like other reviewers mentioned. I didn't think there was too much corn, but I really like corn. I make risottos a lot and thought this one was good, but not amazing.

  • lizzo4 Posted: 06/30/14
    Worthy of a Special Occasion

    We loved this recipe! I omitted the green onions and roasted a poblano pepper with the red pepper for a little kick. We like spicy, so the teaspoon of pepper wasn't an issue, neither was the corn - delicious! Ate it as an entree but would be paired great with anything from the grill! I would definitely make this again but maybe try to mix white and yellow corn and only use 4 ears (I used 5).

  • lesliefo Posted: 09/16/13
    Worthy of a Special Occasion

    Perfect flavor, but I thought the creaminess of the risotto was over-powered by the crisp corn. I was glad the corn stayed crisp, there was just so much of it that I almost completely lost the risotto texture. If I make it again, I'd put in less corn. A couple weeks ago I made a poblano corn soup that tasted very similar, but was a lot less work. A couple more fat grams per serving, but, for me, that's a fair trade off for the high glycemic index risotto.

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