Sweet Corn Risotto with Herbes de Provence
Sweet Corn Risotto with Herbes de Provence might be just the main course you are searching for. 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. It is a budget friendly recipe for fans of Mediterranean food. A mixture of herbes de provence, rich chicken stock, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.
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.
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.
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.
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.
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.)
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.