Sweet Corn Risotto with Herbes de Provence

Name: Sweet Corn Risotto with Herbes de Provence
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice (or Carnaroli or Vialone Nano); 1 liters Rich Chicken Stock or store-bought low-sodium stock; 177 milliliters fresh corn (see note, page 53) or frozen, thawed; 177 milliliters dry white wine (such as Sauvignon Blanc); 1 Tbsp Herbes de Provence (see note); 6 servings Kosher salt and freshly ground black pepper; 3 Tbsps extra-virgin olive oil; 237 milliliters freshly grated or shredded Parmesan cheese; 3 scallions, thinly sliced; 2 Tbsps unsalted butter

Sweet Corn Risotto with Herbes de Provence might be a good recipe to expand your main course repertoire. This recipe makes 6 servings with 450 calories, 15g of protein, and 17g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have kosher salt and pepper, rich chicken stock, parmesan cheese, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It is a budget friendly recipe for fans of Mediterranean food. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, you might also like recipes such as Lamb Steaks with Herbes de Provence and Grilled Sweet Onions, Herbes de Provence, and Herbes de Provence.

Instructions

Heat the chicken stock in a medium saucepan over medium-low heat until hot, reduce the heat to low, and keep the stock at a low simmer.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Heat the oil in a large saucepan over medium heat until hot but not smoking. Cook the scallions, stirring, just until translucent, about 2 minutes.

Ingredients you will need

Green Onions

Cooking Oil

Equipment you will use

Sauce Pan

Add the rice, stirring slowly and continuously with a wooden spoon until the grains are opaque and coated in the oil, 1 to 2 minutes.

Ingredients you will need

Grains

Rice

Cooking Oil

Equipment you will use

Wooden Spoon

Add 1/2 teaspoon salt and a few grinds of pepper and pour in the wine. Cook and stir until all the liquid has evaporated, about 3 minutes. Don't let the rice brown.

Ingredients you will need

Pepper

Rice

Salt

Wine

Ladle in about 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes. When almost all the liquid is gone, ladle in another 1/2 cup stock. Keep stirring and adding the stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. After the rice has absorbed 2 1/2 cups stock, taste it. The rice should be firm to the bite but creamy. If it is hard, continue to add stock, 1/2 cup at a time, stirring constantly, until the rice tastes perfect to you. (You may not need all of the stock.)

Ingredients you will need

Stock

Rice

Equipment you will use

Wooden Spoon

Ladle

Stir in the corn and reduce the heat to very low so the risotto stops simmering. Stir in the butter, cheese, and herbs. Season with salt and pepper to taste and serve immediately.

Ingredients you will need

Salt And Pepper