Sweet Corn Risotto

Name: Sweet Corn Risotto
Yield: 6 servings (serving size: about 1 cup risotto)
Ingredients: 3 ½ cups water; 1 teaspoon salt; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 ½ cups fresh corn kernels, divided (about 3 ears); 2 tablespoons butter, divided; 1 cup sliced fresh chanterelle mushrooms or sliced shiitake mushroom caps (about 3 1/2 ounces); 2 garlic cloves, minced; ¾ cup finely chopped onion; 1 ½ cups Arborio or other medium grain rice; 10 tablespoons dry white wine, divided; ½ cup (2 ounces) finely shredded Asiago cheese; 2 tablespoons thinly sliced fresh basil; ¼ teaspoon freshly ground black pepper

3 Ratings
3 Reviews

Puree part of the corn to add sweetness, moisture, and a little body to the risotto. Chanterelles add a nice orange-yellowish color to the dish, but shiitakes work, too.

By Lorrie Hulston Corvin

Recipe by Cooking Light August 2003

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Recipe Summary

Yield:

6 servings (serving size: about 1 cup risotto)

Nutrition Info

Directions

Step 1
Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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Step 2
Place 1/2 cup corn in a food processor; process until smooth. Set aside.
Step 3
Melt 1 tablespoon butter in a large Dutch oven over medium-high heat. Add 1 cup fresh corn kernels and mushrooms; sauté 3 minutes. Add garlic; sauté 1 minute. Remove mushroom mixture from pan; set aside.
Step 4
Melt 1 tablespoon butter in pan over medium-high heat. Add onion to pan; sauté 2 minutes. Add rice; sauté 3 minutes or until rice is lightly browned. Stir in 1/2 cup wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 22 minutes total). Add pureed corn and mushroom mixture to pan; cook 3 minutes, stirring constantly. Remove from heat; stir in 2 tablespoons wine, cheese, basil, and black pepper.

Nutrition Facts

Per Serving:

332 calories; calories from fat 19%; fat 7g; saturated fat 4.2g; mono fat 2g; poly fat 0.5g; protein 9.5g; carbohydrates 55.9g; fiber 2.6g; cholesterol 19mg; iron 0.9mg; sodium 589mg; calcium 123mg.

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Chryslerscreek

08/18/2010

Yum Yum Yum!!! This is so delicious. I used very fresh, sweet corn & regular button mushrooms. The fresh basil added in at the very end of the cooking process adds something quite special to this recipe. I used about 5 cups of chicken broth & 1 cup of water. It's divine.

bravekatie

11/22/2009

I'll be the lone dissenter. It just wasn't worth all the effort to me. The flavor was SO mild. Maybe I just don't like risotto that much. I felt like it needed some kind of kick from something. I made it twice and used shiitake mushrooms the second time and liked those better. But I probably won't make it again.

DaniLynnR

01/04/2009

Great! I actully used canned sweet corn and a wild mushroom mix. Risotto turned out great. Whenever I make risotto, I alway end up using more water/chicken broth. I continually test the doneness of the arborio rice and add more broth as needed. Time consuming, but worth it.

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Sweet Corn Risotto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Sweet Corn Risotto

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Sweet Corn Risotto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Sweet Corn Risotto