Description
A vibrant and creamy Sweet Corn Risotto infused with the flavors of summer, perfect for any occasion.
Ingredients
Scale
- 1 cup arborio rice
- 4 cups corn-infused vegetable stock
- 1 cup sweet corn (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup pancetta, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant—about 3-5 minutes.
- Stir in the arborio rice, toasting lightly for about 1-2 minutes.
- Add the warm corn-infused vegetable stock, one ladle at a time, stirring continuously until absorbed—this typically takes about 15-20 minutes.
- When the rice is cooked al dente, stir in the sweet corn.
- Cook the diced pancetta in a separate pan until crispy.
- Serve the risotto hot, topped with crispy pancetta and fresh herbs if desired.
Notes
Make ahead by preparing the risotto base in advance. Feel free to customize with additional vegetables or nuts.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg