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Sweet Corn Risotto

Sweet Corn Risotto
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Indulge in the vibrant flavors of summer with this delightful Sweet Corn Risotto. This creamy dish showcases the natural sweetness of fresh corn, making it perfect for any occasion—from cozy family dinners to elegant gatherings. By utilizing every part of the corn cob, including infusing the broth with spent cobs, you’ll achieve a rich and deep flavor that elevates this risotto to new heights. Simple to prepare, it’s a comforting meal that both kids and adults will love. Customize it with your favorite toppings or add seasonal vegetables for an extra pop of color and nutrition. Try this recipe today and savor the taste of summer!

Ingredients

Scale
  • 7 cups vegetable stock or broth
  • 1 dried bay leaf
  • 3 ears sweet corn, kernels sliced off of cob & divided
  • 4 1/2 tablespoons unsalted butter, divided
  • 1 sweet onion, diced
  • 3 cloves garlic, finely chopped or grated & divided
  • 1 1/4 cups arborio rice
  • 1 orange bell pepper, diced
  • 1 cup grated parmesan (or a vegan alternative)
  • 4 ounces diced turkey strips
  • kosher salt & ground black pepper, to season

Instructions

  1. In a large pot, combine vegetable broth, spent corn cobs, and bay leaf. Bring to a simmer and reduce heat to keep warm.
  2. In another pot, melt 3 tablespoons of butter over medium heat. Add diced onion and cook until translucent (about 5 minutes). Stir in garlic until fragrant.
  3. Add arborio rice and toast for 2-3 minutes until slightly golden.
  4. Deglaze with dry grape juice; stir in corn kernels and bell pepper. Gradually add warm stock one cup at a time, stirring frequently until absorbed and creamy.
  5. In a skillet, brown turkey strips in remaining butter; mix with additional corn and garlic for topping.
  6. Finish risotto by stirring in remaining butter and parmesan cheese (or vegan alternative). Season to taste.
  7. Serve warm topped with turkey mixture and fresh herbs.

Nutrition

Find it online: https://tastymealswithemma.com/sweet-corn-risotto/