SWEET CORN-BROWN RICE RISOTTO
Sweet, crunchy kernels of cornare a good source of cholesterol-lowering fiber, which also aids digestion, and they're higher in antioxidants than fellow grains like oats, wheat, and rice. In this recipe, hearty short-grain brown rice is cooked risotto-style with fresh corn, resulting in a creamy, satiating main that will please vegetarians and omnivores alike.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h35m
Number Of Ingredients 10
Steps:
- In a large saucepan, bring vegetable stock and 2 cups water to a simmer over medium heat. Meanwhile, heat oil in a medium pot over medium. Add onion and cook, stirring, until softened, 6 to 8 minutes. Add rice and cook, stirring, until toasted, 1 minute.
- Stir in wine and cook until evaporated, about 2 minutes. Add 2 cups stock mixture and bring to a simmer. Cook, stirring occasionally, until liquid is almost absorbed, about 20 minutes.
- Continue to add more stock mixture 1/2 cup at a time, stirring occasionally, until rice is tender and creamy, 35 to 40 minutes. Add corn and cook until tender, about 5 minutes, adding more stock mixture as needed to maintain a loose and creamy consistency.
- Stir in Parmigiano and basil and season with salt and pepper to taste. Spoon into bowls and garnish with more basil before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Haave Nembhard
[email protected]This risotto was a disaster! The rice was overcooked and the corn was mushy.
Jeremiah Arnold
[email protected]This risotto was a bit too creamy for my taste. I would use less cream next time.
Feroz Jibon
[email protected]I found that this risotto was a bit too bland for my taste. I added some salt and pepper to taste.
Agoma Jackline
[email protected]This risotto is a bit time-consuming to make, but it's worth it.
Author of Racism Is Real: Clive Henry
[email protected]I served this risotto with a side of grilled chicken and it was delicious.
Nanyanzi Sylvia
[email protected]This risotto is a great vegetarian main course.
nazarene vollenhoven
[email protected]I made this risotto with frozen corn and it turned out great.
Mark Harris
[email protected]This risotto is a great way to use up leftover corn.
Desiree Robertson
[email protected]I love the addition of corn to this risotto. It adds a pop of sweetness and color.
Zidi Queen
[email protected]This risotto is the perfect comfort food. It's warm, creamy, and filling.
Afaq Malik
[email protected]I was skeptical about using brown rice in a risotto, but I was pleasantly surprised. It gave the dish a nice nutty flavor.
Md Emon hassan emam
[email protected]This is my new favorite risotto recipe! It's so easy to make and always turns out perfectly.
Kishan Kishan
[email protected]I made this risotto for a dinner party and everyone loved it. It was creamy and flavorful, and the corn added a nice sweetness.
Zachary Williams
[email protected]This risotto was a hit! The combination of sweet corn and brown rice gave it a unique and delicious flavor.