Side Items

Corn Risotto takes several minutes to prepare.

Corn Risotto takes 45 minutes to cook.

Corn Risotto makes 4 servings.

The ingredients for Corn Risotto are:

3 1/4 cups low-sodium chicken broth
1 tbsp. extra-virgin olive oil
½ medium onion, finely chopped
¾ cup Arborio (medium grain) rice
1 cup corn kernels
½ cup freshly grated Parmesan cheese
1 minced garlic clove
freshly ground pepper

Here is how you make Corn Risotto:

In a medium saucepan bring the chicken broth to boil. Keep the broth warm over very low heat.In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add a 1/4 C. chicken broth, stirring, until completely absorbed, about 1 minute. Add a half cup of warm broth and cook over moderate heat until nearly absorbed. Continue adding the stock a half cup at a time and stirring until it is absorbed. After about half of the stock has been added, stir in the corn and garlic, and continue to add the remaining stock as before. The risotto is done when it is al dente and creamy, about 25 minutes total. Stir in the cheese and season with pepper to taste. Makes 4 servings, 1/2 C. eachNumber of Servings: 4Recipe submitted by SparkPeople user ALLIECAT6708.

The nutritional information for Corn Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 161.0

• Total Fat: 5.9 g
• Cholesterol: 4.9 mg
• Sodium: 614.6 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 1.4 g
• Protein: 7.0 g