Creamed Corn Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over medium heat. Keep it warm but do not let it boil.

2. 2

   Sauté Aromatics

   In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

3. 3

   Toast the Rice

   Add the Arborio rice to the skillet and stir to coat the grains in the oil and butter. Toast the rice for about 2 minutes until it becomes slightly translucent.

4. 4

   Add Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Incorporate Corn and Cheese

   When the rice is nearly done, stir in the fresh corn kernels, Parmesan cheese, and the remaining tablespoon of butter. Season with salt and black pepper to taste.

6. 6

   Garnish and Serve

   Remove from heat and stir in chopped parsley. Serve hot, garnished with additional Parmesan cheese if desired.