Description
A comforting and creamy risotto made with sweet corn, roasted red pepper, and nutty Parmesan cheese.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup sweet corn
- 1 roasted red bell pepper, chopped
- 1/2 cup Parmesan cheese, grated
- 4 cups vegetable stock
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion or shallot, finely diced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Warm vegetable stock in a saucepan and keep it hot.
- Heat olive oil and butter in a wide pan; sauté onion until soft and translucent.
- Add garlic and rice, stirring until the rice is lightly toasted.
- Deglaze with white wine and cook until absorbed.
- Add warm stock one ladle at a time, stirring frequently.
- Fold in corn and chopped roasted red pepper during the final minutes.
- Finish with Parmesan, butter, salt, and pepper until creamy and glossy.
Notes
- For a vegan version, substitute Parmesan with a plant-based cheese.
- Ensure to stir frequently to achieve a creamy texture.
- Adjust the amount of stock based on desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg