Sweet Corn Risotto with Bursting Tomatoes
This sweet corn risotto features a creamy risotto base with lots of fresh sweet corn and juicy bursting cherry tomatoes. - the perfect summery touch to classic risotto!
Servings 5 servings
Calories 434kcal
Ingredients
- 5 cups chicken broth
- 3 ears sweet corn, husks and silk removed
- 2 cups cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 1 medium shallot, minced
- 1-1/2 cups Arborio rice
- 3 medium cloves garlic, minced
- 1/4 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh minced basil
- 1 tablespoon fresh minced oregano
Instructions
- Pour chicken broth into a large pot and bring to a boil over high heat. Add sweet corn and reduce heat to medium. Allow sweet corn to simmer 3-5 minutes until a bright yellow.
- Use a tongs to remove corn from chicken broth. Reduce chicken broth heat to low. Allow corn to cool several minutes then remove kernels from cobs with a knife and set aside. Return cobs to chicken broth and allow to continue simmering on low.
- Preheat oven to 400F. In a small baking dish, toss cherry tomatoes with olive oil and season with salt and pepper.
- Roast cherry tomatoes at 400F 15-20 minutes until tomatoes are softened and bursting. Set aside for a moment.
- In a medium skillet over medium heat, melt butter and add shallot. Saute until just tender. Add rice to skillet and stir 1-2 minutes until risotto is lightly toasted. Add garlic and saute 1 additional minute until fragrant. Pour wine into pan and cook until wine is reduced in half.
- Reduce heat to medium-low and begin adding hot corn cob chicken broth (remove cobs and discard at this point to make it easier to ladle) to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth.
- Continue adding broth in small amounts 20-25 minutes until rice is tender and creamy. Stir in Parmesan, basil, oregano, sweet corn, and bursting tomatoes.
- Season risotto with salt and pepper to taste. Serve warm and enjoy!
Notes
Storing Instructions
Store risotto in refrigerator up to 4 days.
Nutrition
Serving: 8oz risotto | Calories: 434kcal | Carbohydrates: 66.6g | Protein: 16.1g | Fat: 12.5g | Saturated Fat: 5.5g | Cholesterol: 20mg | Sodium: 920mg | Potassium: 672mg | Fiber: 5.1g | Sugar: 5.7g | Calcium: 141mg | Iron: 4mg