Corn Risotto Recipe
Risotto with corn, peas, onion, carrots, and chicken.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over low heat. Keep it warm but not boiling.
- 2
Sauté Vegetables
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and carrot. Sauté for about 5 minutes, until softened.
- 3
Add Rice
Add the Arborio rice to the skillet. Stir for 2 minutes until the rice is well-coated and translucent.
- 4
Add Broth Gradually
Pour in 1 cup of warm chicken broth, stirring continuously until the liquid is mostly absorbed. Repeat this process, adding broth one cup at a time, until the rice is creamy and al dente (about 18-20 minutes).
- 5
Incorporate Vegetables and Chicken
When the rice is nearly done, add the corn kernels, peas, and shredded chicken. Stir well to combine and cook for an additional 5 minutes.
- 6
Finish the Risotto
Remove from heat and stir in the remaining butter and grated Parmesan cheese until creamy. Season with salt and black pepper to taste.
- 7
Serve
Serve hot, garnished with additional Parmesan cheese if desired.
