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Corn Risotto
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 770
% Daily Value**
Total Fat 23g
Saturated Fat 10g
Unsaturated Fat 4g
Cholesterol 39mg
Sodium 1564mg
Total Carbohydrate 115g
Dietary Fiber 1g
Sugars 1g
Protein 28g
Vitamin A  10%Vitamin C  1%
Calcium  16%Iron  25%
Potassium  24%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Corn Risotto

Date Added: July 07, 2017
This is a great side dish or main dish that is very easy to make and will impress your friends and family.


3 Corn kernels (from about 4 ears), or frozen, thawed
1/4 cup Butter (1/2 stick)
3 tablespoons Shallots chopped
1/2 cup Arborio Rice or medium grain rice
1/4 cup Dry White Wine
3 cans Chicken Stock (or more) or broth
1/3 cup Parmesan Cheese
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1. Puree 2 cups corn kernels in blender.

2. Set corn puree aside.

3. Melt butter in heavy medium saucepan over medium heat.

4. Add chopped shallots and saute until translucent, about 5 minutes.

5. Mix in rice and cook 1 minute, stirring constantly.

6. Add dry white wine and cook until all liquid is absorbed, about 4 minutes.

7. Add 3 cups chicken stock and cook 10 minutes, stirring occasionally.

8. Increase heat and boil until rice is thick and creamy, stirring occasionally, about 10 minutes.

9. Add corn puree, remaining 1 cup corn kernels and freshly grated Parmesan cheese.

10. Cook rice 3 minutes.

11. Thin rice with more chicken stock if necessary.

12. Season risotto to taste with salt and pepper and serve.

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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Rice, Cheese, Corn, Sulfites allergies.
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