Creamy Corn and Herb Risotto

Name: Creamy Corn and Herb Risotto
Total time: 30 min
Yield: 1 serving
Ingredients: 1/2 cup Arborio rice; 1 cup vegetable broth; 1/2 cup fresh corn kernels; 1/4 cup onion, finely chopped; 1 clove garlic, minced; 1/4 cup grated Parmesan cheese; 1 tablespoon olive oil; Salt and pepper to taste; Fresh herbs (like basil or parsley) for garnish

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30 minTotal time

mediumDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

1/2 cup Arborio rice
1 cup vegetable broth
1/2 cup fresh corn kernels
1/4 cup onion, finely chopped
1 clove garlic, minced
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste
Fresh herbs (like basil or parsley) for garnish

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Indulge in a rich and creamy risotto that highlights the sweetness of fresh corn. This dish is perfect for a cozy dinner, combining simple ingredients to create a delightful culinary experience.

Main Dish

Steps

In a saucepan, heat the vegetable broth and keep it warm over low heat.
In a separate pan, heat olive oil over medium heat and sauté the onion until translucent.
Add minced garlic and cook for an additional minute.
Stir in Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding more.
After about 15 minutes, when the rice is creamy and al dente, stir in fresh corn.
Mix in grated Parmesan cheese, and season with salt and pepper to taste.
Serve hot, garnished with fresh herbs.