Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fresh Corn Risotto Recipe
    Lost? Site Map

    Fresh Corn Risotto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    labouchet's Note:

    I've never made this with anything but fresh corn, so wouldn't recommend substituting. But this is my favourite vegetable risotto, and second favourite way to enjoy fresh corn (first being right off the cob).

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Reserve 1/2 the quantity of kernels (about 1 and 1/2 cups), and puree the rest in a blender with some of the stock/broth.
    2. 2
      Strain through a sieve and add this strained liquid to the rest of the stock in a saucepan.
    3. 3
      Taste for seasoning (salt).
    4. 4
      Heat to boiling point when ready to prepare risotto (and have the hot water available, just in case).
    5. 5
      In another pot (the one you will use for risotto), saute the onion and garlic in 2 tbs butter, until onion is translucent.
    6. 6
      Add the rice, and coat well, cooking another minute or so.
    7. 7
      Add reserved corn kernels.
    8. 8
      Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring very frequently.
    9. 9
      Add more broth as it is absorbed by the rice.
    10. 10
      Continue this way for about 20 minutes, or until rice is cooked but"al dente", in a creamy base of"sauce".
    11. 11
      *ORsee optional method of cooking, below.
    12. 12
      If rice isn't done after using all the corn stock, continue to cook using hot water, 1/2 cup at a time.
    13. 13
      When rice is done to taste, add the remaining butter, cheese or cream, and taste again for salt and pepper.
    14. 14
      Serve at once.
    15. 15
      *Optional"cheater's"method of cooking risotto: Add 1/2 the hot stock to rice (and hold back the kernels); stir only occasionally.
    16. 16
      When stock is absorbed, add kernels and rest of stock, stirring enough to avoid rice sticking to bottom.
    17. 17
      Continue as above.
    18. 18
      For vegetarians use vegetable stock.

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on March 10, 2008

      55

      Great Risotto! Wonderful way to use fresh corn on the cob.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Fresh Corn Risotto

    Serving Size: 1 (277 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 331.8
     
    Calories from Fat 100
    30%
    Total Fat 11.1 g
    17%
    Saturated Fat 5.7 g
    28%
    Cholesterol 27.4 mg
    9%
    Sodium 410.5 mg
    17%
    Total Carbohydrate 47.4 g
    15%
    Dietary Fiber 3.0 g
    12%
    Sugars 5.3 g
    21%
    Protein 11.9 g
    23%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites