Corn Risotto

Name: Corn Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters uncooked Arborio rice; 355 milliliters fresh corn cut from cob, divided; 3 garlic cloves, minced; 355 milliliters diced onion; 2 teaspoons minced fresh oregano; 1 teaspoons pepper; 0 teaspoons saffron threads, crushed; 118 milliliters sherry; 237 milliliters soy beverage or skim milk; 2 kilograms 1/2 cups canned vegetable broth (about 6 cans), divided

Corn Risotto is a gluten free and vegetarian side dish. This recipe serves 9. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 227 calories, 5g of protein, and 1g of fat. A mixture of saffron threads, oregano, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a budget friendly recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine 1/4 cup broth and saffron in a small bowl; set aside.

Ingredients you will need

Saffron

Broth

Equipment you will use

Bowl

Combine 1 cup corn and soy beverage in blender or food processor, and process until smooth.

Ingredients you will need

Drink

Corn

Equipment you will use

Food Processor

Blender

Pour into a bowl; stir in remaining corn. Set aside.

Ingredients you will need

Corn

Equipment you will use

Bowl

Bring remaining 9 1/4 cups broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Combine onion, sherry, and garlic in a large Dutch oven; cook over medium-high heat 5 minutes or until tender.

Ingredients you will need

Garlic

Sherry

Onion

Equipment you will use

Dutch Oven

Add rice; cook 5 minutes, stirring constantly. Stir in saffron mixture, 4 cups warm broth, oregano, and pepper; cook 8 minutes or until the liquid is nearly absorbed, stirring constantly.

Ingredients you will need

Oregano

Saffron

Pepper

Broth

Rice

Add remaining broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total).

Ingredients you will need

Broth

Remove from heat; stir in the corn mixture.

Ingredients you will need

Corn

Serve with Smoked Bean Ragout.

Equipment

Ingredients

Servings:

473milliliters

uncooked Arborio rice 355milliliters

fresh corn cut from cob, divided 3

garlic cloves, minced 355milliliters

diced onion 2teaspoons

minced fresh oregano 1teaspoons

pepper 0teaspoons

saffron threads, crushed 118milliliters

sherry 237milliliters

soy beverage or skim milk 2kilograms

1/2 cups canned vegetable broth (about 6 cans), divided

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.