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Sweet Corn Risotto

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  Onions 2
  Olive oil 1 Tablespoon
  Butter 2 Ounce (50 Grams)
  Arborio rice 8 Ounce (225 Grams)
  Vegetable stock/Chicken stock 1 1⁄4 Pint (750 Milliliter)
  Saffron powder/Few strands of saffron 1 Pinch
  Freshly ground black pepper To Taste
  Salt To Taste
  Chopped parsley 2 Tablespoon
  Chopped marjoram 1 Teaspoon
  Sweetcorn 8 Ounce (225 Grams, Canned / Cooked)

The quantity of rice in this risotto is smaller, for this is the type of risotto that makes an excellent accompaniment to main dishes.
Peel and finely chop the onions.
Heat the oil with 25 g/1 oz of the butter and cook the onions for 5 minutes.
Add the rice and turn in the buttery mixture.
Heat the stock and saffron and strain if desired.
Moisten the rice with a little of the hot stock.
Cook steadily, adding the liquid gradually, as described in the risotto.
Towards the end of the cooking period, add the seasoning, herbs and sweetcorn.
Blend in the remaining butter just before serving the risotto.

Recipe Summary

Side Dish

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