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Sweet Corn Risotto

Sweet Corn Risotto

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Sweet Corn Risotto is a creamy and comforting dish that embodies the essence of summer with its delightful bursts of sweet corn flavor. This risotto is not only a satisfying main course but also makes for an elegant side dish perfect for any occasion.

Ingredients

Scale
  • 7 cups vegetable stock
  • 3 ears sweet corn, kernels removed
  • 1 sweet onion, diced
  • 4 1/2 tablespoons unsalted butter
  • 1 1/4 cups arborio rice
  • 1/2 cup apple vinegar
  • Diced turkey strips (for topping)
  • Grated parmesan cheese (for flavor)

Instructions

  1. Prepare the vegetable stock by simmering vegetable broth with spent corn cobs and bay leaf.
  2. In a heavy-bottomed pot, melt butter and sauté onion until softened. Add garlic and cook until fragrant.
  3. Toast arborio rice for a few minutes, then deglaze the pot with apple vinegar.
  4. Gradually add warm corn stock, stirring frequently until absorbed.
  5. Sauté turkey strips until crispy; add remaining sweet corn kernels and garlic.
  6. Once rice is al dente, stir in remaining butter and parmesan cheese.
  7. Serve topped with turkey strips and fresh herbs if desired.

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