Rating: 4 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 4

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

Adam Hickman
Recipe by Cooking Light August 2013

Gallery

Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
54 mins
total:
54 mins
Yield:
Serves 6 (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

298 calories; fat 6.3g; saturated fat 3.2g; mono fat 1.6g; poly fat 0.7g; protein 11g; carbohydrates 51.7g; fiber 4.4g; cholesterol 14mg; iron 1.1mg; sodium 531mg; calcium 115mg.
Advertisement
Advertisement