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.

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.

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