Late summer harvest of fresh corn shines in this simple Creamy Corn Risotto.
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
How to Make It
Preheat broiler to high.
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.
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).
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.
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.
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.
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.
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.