Creamy Corn and Herb Risotto

Indulge in a comforting bowl of creamy corn risotto, infused with fresh herbs for a delightful twist. This dish is perfect for a cozy dinner or a special occasion.

Main Dish
medium 30 min 450 cal
Steps

1. In a saucepan, heat the vegetable broth and keep it warm on low heat. 2. In a separate pot, heat olive oil and butter over medium heat. Add the chopped onion and garlic, cooking until translucent. 3. Add the Arborio rice to the pot, stirring to coat it in the oil and toast for about 2 minutes. 4. Slowly add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. 5. After about 15 minutes, when the rice is creamy and al dente, stir in the corn and cook for an additional 5 minutes. 6. Remove from heat, and mix in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste. 7. Serve hot, garnished with extra parsley if desired.

Ingredients

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

You May Also Like
Belgian Beef and Broccoli with Apple-Avocado Salad
Herb-Roasted Rabbit with Garlic and Rosemary
Persian Saffron Chicken with Broccoli and Onions
Garlic Lemon Broccoli Stir-Fry
Dairy-Free Indian Spiced Chicken Curry
Lemon Herb Grilled Chicken with Quinoa Salad
Pickle-Stuffed Chicken Breast
Herb-Crusted Lamb Chops with Garlic Mashed Potatoes
Pan-Seared Mackerel with Lemon Herb Sauce
Creamy Garlic Parmesan Chicken
Honey-Kissed Cheesy Chicken Melt
Tea-Infused Chicken with Citrus Glaze
Savory Jam-Glazed Chicken Thigh
Garlic Lemon Sautéed Squid
Seared Tuna Steak with Avocado Salsa