Sweet Corn & Tomato Risotto Recipe
Make Sweet Corn & Tomato Risotto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Finely chop the onion and garlic. Halve the cherry tomatoes and set aside. If using fresh sweet corn, remove the kernels from the cob.
Cooking
- 2
- 3
Toast the Rice
Add the Arborio rice to the saucepan and stir for about 2 minutes until the rice is slightly translucent around the edges.
- 4
Add Broth Gradually
Pour in 1 cup of vegetable broth, stirring constantly until the liquid is absorbed. Continue to add the broth, one cup at a time, allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- 5
Incorporate Sweet Corn and Tomatoes
When the rice is almost cooked, add the sweet corn and cherry tomatoes to the risotto. Stir to combine and cook for an additional 5 minutes until the corn is tender and the tomatoes are warm.
- 6
Finish with Butter and Cheese
Remove the saucepan from heat. Stir in the remaining tablespoon of butter, grated Parmesan cheese, and fresh basil. Season with salt and black pepper to taste.
Serving
- 7
Plate the Risotto
Serve the risotto warm, garnished with additional basil and Parmesan cheese if desired.
