Best 6 Sweet Corn Risotto With Herbes De Provence Recipes

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Sweet corn risotto with herbes de Provence is a delightful summer dish that combines the sweet flavor of corn with the aromatic herbs of Provence. This creamy and flavorful risotto is a perfect way to showcase fresh corn at its peak. The combination of sweet corn, fragrant herbs, and creamy arborio rice creates a dish that is both satisfying and elegant. With a few simple ingredients and a little bit of time, you can create this delicious and impressive dish that is sure to please everyone at your table. So, gather your ingredients and get ready to embark on a culinary journey to the heart of Provence with this sweet corn risotto recipe.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET CORN RISOTTO



Sweet Corn Risotto image

This sweet corn risotto truly tastes like summer. Light and creamy, it is perfect for al fresco dining and will have everyone excited about fresh corn season!

Provided by Olivia Mesquita

Categories     Summer Recipes

Time 35m

Number Of Ingredients 11

3 ears of corn (shucked)
2 tablespoons olive oil (divided)
6 tablespoons cold unsalted butter (divided)
1/3 cup heavy cream
6 cups chicken or vegetable broth
2 shallots (minced)
1 1/2 cups arborio rice
Salt and freshly ground white pepper (to taste)
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese (preferably Parmigiano-Reggiano) (plus more for serving)
Fresh basil (for garnishing)

Steps:

  • Cut the corn kernels off the cobs (see notes). In a heavy-bottomed high-sided skillet, over medium heat, heat 1 tablespoon of olive oil and 2 tablespoons of butter. Add the corn kernels and sauté until tender, about 2 minutes.
  • Remove from the heat and transfer 1/3 of the cooked corn to the jar of a blender. Reserve the remaining corn in a bowl.
  • Pour the heavy cream in the blender with the corn. Blend until smooth. Reserve.
  • In a medium sauce pan, heat the broth over medium high heat, until simmering. Lower the heat to the lowest setting to keep the broth warm while you cook the risotto.
  • Place the skillet back on the stove, over medium heat. Add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced shallots and sauté until softened, about 1-2 minutes.
  • Add the arborio rice and stir to coat in the fat. Cook for about a minute, or until the rice is toasty and releasing a nutty aroma but not browned. Season with a pinch of salt and white pepper. Pour in the white wine and cook until fully absorbed, about 1 minute.
  • Add a ladleful of broth to the rice, stirring occasionally so the rice doesn't stick to the pan, but not too often or it will cool and not cook evenly. Once the liquid is absorbed, add the next ladleful, repeating this process until the rice is cooked through but al dente, about 17-20 minutes.
  • Remove the pan from the heat. Add the remaining butter and parmesan cheese, stirring vigorously to melt the butter and emulsify it into the risotto.
  • Gently stir in the reserved creamed corn and corn kernels. Taste and adjust seasoning.
  • Garnish with fresh basil and serve warm!

Nutrition Facts : ServingSize 1 g, Calories 713 kcal, Carbohydrate 77 g, Protein 14 g, Fat 37 g, SaturatedFat 19 g, Cholesterol 83 mg, Sodium 1653 mg, Fiber 4 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 15 g

CORN RISOTTO



Corn Risotto image

This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don't have the time, chicken stock will work. The dish is also pleasingly light, for risotto - finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt - which wouldn't be the end of the world, of course, since you'll still have a wonderfully creamy risotto.

Provided by Emily Weinstein

Categories     dinner, lunch, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 19

6 cups corn stock (see recipe below) or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
1 1/2 cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons minced chives (optional)
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

Steps:

  • Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
  • Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
  • Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
  • Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
  • Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
  • In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
  • Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 25 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 1572 milligrams, Sugar 15 grams, TransFat 0 grams

SWEET CORN RISOTTO



Sweet Corn Risotto image

This recipe is best using sweet corn picked fresh from the garden or from your local farmer's market. In the winter months you can make this dish with canned corn and it is still very good. Adapted from The New Vegetarian Epicure.

Provided by averybird

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

4 ears fresh-picked sweet corn or 2 1/2 cups canned corn
1 1/2 cups chopped onions
1 tablespoon olive oil
1/2 tablespoon butter
1 pinch salt
6 -8 cups delicate vegetable broth (or chicken broth may be substituted)
2 cups arborio rice
3/4 cup dry white wine
2/3 cup grated parmesan cheese
2 tablespoons chopped flat leaf parsley
parmesan cheese
chopped parsley

Steps:

  • (NOTE: If using canned corn, skip this step.) Husk and wash corn and peel away all the silk, then slice the kernels off the cobs with a sharp knife. You should have about 2 1/2 cups corn kernels.
  • Spin about a cup of the kernels in a food processor or blender until they are roughly chopped and milky. Scrape out the chopped corn and remix with the remaining whole kernels.
  • In a large soup pot, saute the onion in the olive oil and butter with a pinch of salt until it is translucent and tender.
  • Meanwhile, in a medium saucepan heat the vegetable broth and regulate the flame to keep it just below a simmer.
  • When onions are soft, add the Arborio rice to the soup pot and stir it gently with a wooden spoon for two minutes. Next add the wine and stir until it is absorbed.
  • Add a soup ladle of the heated broth and all the corn kernels to the rice and stir, keep it just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add another ladle.
  • Continue with this process for 25 more minutes (TIP: Set timer now)-- adding a little broth at a time, stirring with a wooden spoon fairly frequently, for around 25 minutes or until the rice is al dente. It should form a creamy sauce around grains that are no longer crunchy but still firm.
  • When the rice is just achieving this perfect balance of tender-firmness, stir in the last ladle of broth, the Parmesan cheese, and 2 Tbsp of chopped parsley.
  • It is ready to serve!

FISH WITH HERBES DE PROVENCE



Fish with Herbes de Provence image

The term herbes de Provence refers to the mix of herbs commonly used in southern French cooking. These include basil, thyme, chives, oregano, sage, rosemary, lavender, and dill, and can be used in almost any combination. You can purchase a premixed jar of herbes de Provence and use that in place of the herbs designated in this recipe. Any white fish tastes great in this dish. Try this with cod, sole, roughy, or snapper.

Yield serves 2

Number Of Ingredients 11

Olive oil spray
1 lemon, thinly sliced
5 garlic cloves, sliced
1/2 to 3/4 pound white fish fillets
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
1 tablespoon chopped fresh basil, or 1 teaspoon dried
3 or 4 fresh chives, minced
3 or 4 medium red potatoes, sliced into 1/2-inch rounds
8 to 10 mushrooms, sliced
2 cups fresh or frozen cut green beans, or 1 small zucchini, sliced
1 tablespoon drained capers, optional

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil. Arrange a third of the lemon and garlic slices in the bottom of the pot. Add the fish in a single layer (cut the fillets into pieces, if necessary) and top with another third of the lemon and the rest of the garlic. Sprinkle most of the herbs over the fish, keeping some in reserve.
  • Add the potatoes, mushrooms, and beans in layers, sprinkling with the remaining herbs, until the pot is full. Top with capers, if desired.
  • Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately, garnished with the remaining lemon.
  • Calories: 167
  • Protein: 15g
  • Carbohydrates: 26g
  • Fat: 2g
  • Cholesterol: 19mg
  • Sodium: 216mg
  • Fiber: 2g

RICE WITH HERBES DE PROVENCE



Rice With Herbes De Provence image

Adapted from a recipe by Jennifer at allrecipes.com. Very simple, but very good. You can use all kinds of dried herbs in this. Try a mix of oregano, basil and thyme for an Italian influence, or thyme, marjoram, savory and rosemary for a more central French flavor.

Provided by DrGaellon

Categories     White Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup white rice
1 cup chicken stock
1 cup water
1 1/2 teaspoons herbes de provence
1 pinch sea salt
1 pinch black pepper

Steps:

  • In a medium saucepan stir together rice, chicken stock, water, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.

Nutrition Facts : Calories 192.8, Fat 1, SaturatedFat 0.2, Cholesterol 1.8, Sodium 235.6, Carbohydrate 39.9, Fiber 1.3, Sugar 0.9, Protein 4.7

RICE WITH HERBES DE PROVENCE



Rice with Herbes de Provence image

This is a fragrant, yummy rice. It is great with chicken and green beans! This is very easy to make. Substitute a mixture of thyme, marjoram, savory, and rosemary for dried herbes de Provence.

Provided by Jennifer Green

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 cup white rice
2 cups chicken stock
1 ½ teaspoons herbes de Provence
1 pinch sea salt
1 pinch pepper

Steps:

  • In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 37.1 g, Fat 0.3 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 82.4 mg, Sugar 0.1 g

Tips:

  • Choose the right rice. For risotto, you'll need a short-grain rice that can absorb a lot of liquid and become creamy. Arborio rice is the most common type of rice used for risotto, but you can also use Carnaroli or Vialone Nano rice.
  • Toast the rice. Toasting the rice before adding the liquid helps to develop its flavor and prevent it from becoming mushy.
  • Use a flavorful broth. The broth you use for risotto is important, as it will add a lot of flavor to the dish. Use a good-quality chicken, vegetable, or seafood broth.
  • Add the liquid gradually. Don't add all of the liquid at once. Add it in small increments, stirring constantly, so that the rice can absorb the liquid and become creamy.
  • Cook the risotto until it is al dente. Risotto should be cooked until it is al dente, or slightly firm to the bite. It should not be mushy.
  • Stir in the butter and cheese. Once the risotto is cooked, stir in some butter and grated Parmesan cheese. This will make the risotto creamy and flavorful.
  • Garnish the risotto. You can garnish the risotto with a variety of ingredients, such as fresh herbs, grated Parmesan cheese, or crumbled bacon.

Conclusion:

Risotto is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover vegetables or meat. With a little practice, you can make risotto like a pro. So next time you're looking for a quick and easy meal, give risotto a try.

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