Sweet Corn Risotto



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A simple, cheap and delicious veggie meal that can be enjoyed by the whole family. Sweet corn is amazing right now and I can’t get enough of the stuff. Delicious in soups, pasta, salads or steamed with a drizzle of melted butter, corn is such a versatile and nutritious vegetable.

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Serves 4⠀⠀⠀⠀⠀⠀⠀⠀⠀

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INGREDIENTS ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

400g fresh sweet corn ⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 onion - finely chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀

3 cloves garlic - crushed ⠀⠀⠀⠀⠀⠀⠀⠀⠀

300g risotto rice ⠀⠀⠀⠀⠀⠀⠀⠀⠀

125ml white wine⠀⠀⠀⠀

1.5 litres chicken stock - hot⠀⠀⠀⠀⠀⠀⠀⠀

50g grated parmesan ⠀⠀⠀⠀⠀⠀⠀⠀⠀

2 teaspoons butter⠀⠀⠀⠀⠀⠀⠀⠀⠀

1 tablespoon olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀

Toasted hazelnuts to serve⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

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METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Start by sautéing the onion in olive oil until soft. Add the butter and garlic and cook for 2 minutes. Now add the rice and stir coating the rice in the onion mixture. Pour in the wine and let it be absorbed by the rice. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Add the stock ladle at a time until the rice has absorbed all of the stock. After the first ladle has been absorbed, add the sweet corn and continue the process. Stir throughout. Continue the process until the rice is cooked. When cooked stir in the Parmesan. Top with toasted hazelnut. Delicious!⠀⠀⠀⠀⠀⠀⠀⠀⠀

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