Creamy Corn and Herb Risotto

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.

Steps

1. In a saucepan, heat the vegetable broth and keep it warm over low heat. 2. In a separate pan, heat olive oil over medium heat and sauté the onion until translucent. 3. Add minced garlic and cook for an additional minute. 4. Stir in Arborio rice and cook for 2 minutes, allowing the rice to toast slightly. 5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding more. 6. After about 15 minutes, when the rice is creamy and al dente, stir in fresh corn. 7. Mix in grated Parmesan cheese, and season with salt and pepper to taste. 8. Serve hot, garnished with fresh herbs.

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