Recipe Sweet Corn Risotto
The recipe basically was of mushroom risotto but as my kids don’t like mushroom much I decided to make it with corns; and must tell you that it tasted great. The recipe was of a risotto made with chicken stock but as I am a vegetarian I have modified it a bit. For this recipe I used Rice, Spinach and Corns basically, you can also use mushrooms if you want.
I cooked corns separately and if you are using mushrooms you have to cook them separately in olive oil. Rice is to be cooked and then mixed with spinach leaves and topped with the cooked mushroom or corns. It’s best to serve it hot and fresh.
Ingredients For Sweet Corn Risotto
- Olive oil – 3 tbsp
- Garlic – 10-12 cloves (chopped)
- Onion – 1 cup (chopped)
- Vegetable Stock 4 cups
- Rice – 1 and 1/2 cup
- Salt to taste
- Black pepper powder – 1/2 tsp
- Spinach – 3 cups (chopped)
- Cheese – 1/2 cup (shredded)
- American Corns
Recipe Sweet Corn Risotto
- Heat 1 tbsp olive oil in a pan and add half of the garlic and fry till golden brown.
- Add onion and cook for one minute.
- Add corns, salt, and 1/4 tsp black pepper powder. (Wash the frozen corns in warm water before you cook them)
- Cook on high heat for 2-3 minutes, till tender.
- Remove from heat and keep aside and garnish with parsley
- Add the remaining olive oil in a pan and add the remaining garlic and fry till golden brown.
- Add the remaining onion and cook for 2-3 minutes.
- Add the rice and mix well to coat the rice in oil.
- Add water and vegetable stock and cook till all of it is absorbed by the rice.
- Check if the rice is done and if not, add little water and cook till done.
- Add the shredded Gouda cheese and chopped spinach and mix well.
- Transfer the risotto in the serving bowl.
- Top with the cooked corns and use parsley sprig to garnish.
- Serve hot with some veggies tossed in arrabbiata sauce.
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