CORN RISOTTO WITH HERBED PARMESAN CREAM
Parmesan is a staple ingredient in risotto. In this version, its salty, tangy flavor plays well with sweet corn and fresh herbs. While the rice is cooking, make a quick Parmesan cream sauce to stir in at the end. It speeds up the cooking process and creates the silkiest texture you can imagine!
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
- Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
- Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
- Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
- When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.
CREAMY CORN AND GARLIC RISOTTO
Provided by Jessica & Nellie
Number Of Ingredients 7
Steps:
- Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally
- Stir in rice and corn. Cook 1 minute, stirring occasionally.
- Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.
CREAMY CORN AND GARLIC RISOTTO
Enjoy a new version of creamy risotto with corn and cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.
- Stir in rice and corn. Cook 1 minute, stirring occasionally.
- Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.
Nutrition Facts : Calories 350, Carbohydrate 61 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 5 g, TransFat 0 g
QUICK MEXICAN CORN RISOTTO
Categories Cheese Rice Vegetable Side Corn Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
CREAMY CORN AND GARLIC RISOTTO
Number Of Ingredients 7
Steps:
- 1. Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally. Stir in rice and corn. Cook 1 minute, stirring occasionally.2. Stir in remaining broth. Heat to boiling reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy remove from heat. Stir in cheeses and parsley.FOOD for THOUGHT Though the calories in this dish are high, the fat amount is low. This risotto also contains a very high amount of your body's favorite fuel source, carbohydrates."This is a very tasty main dish, one that my whole family just loves! When my 14-year-old daughter was doing the cooking, this was one of her favorites! We used chopped garlic from a jar, which made the preparation even easier." -ANNE R.NUTRITION FACTS: High in calcium and folic acid good source of fiber1 Serving: Calories 400 (Calories from Fat 70) Fat 8g (Saturated 4g) Cholesterol 15mg Sodium 1250mg Potassium 470mg Carbohydrate 66g (Dietary Fiber 4g) Protein 20g % DAILY VALUE: Vitamin A 14% Vitamin C 8% Calcium 28% Iron 16% Folic Acid 32% Magnesium 12% DIET EXCHANGES: 4 1/2 Starch, 1 Lean MeatHelpful For These Side Effects: (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
FRESH CORN RISOTTO
I've never made this with anything but fresh corn, so wouldn't recommend substituting. But this is my favourite vegetable risotto, and second favourite way to enjoy fresh corn (first being right off the cob).
Provided by labouchet
Categories Short Grain Rice
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Reserve 1/2 the quantity of kernels (about 1 and 1/2 cups), and puree the rest in a blender with some of the stock/broth.
- Strain through a sieve and add this strained liquid to the rest of the stock in a saucepan.
- Taste for seasoning (salt).
- Heat to boiling point when ready to prepare risotto (and have the hot water available, just in case).
- In another pot (the one you will use for risotto), saute the onion and garlic in 2 tbs butter, until onion is translucent.
- Add the rice, and coat well, cooking another minute or so.
- Add reserved corn kernels.
- Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring very frequently.
- Add more broth as it is absorbed by the rice.
- Continue this way for about 20 minutes, or until rice is cooked but"al dente", in a creamy base of"sauce".
- *ORsee optional method of cooking, below.
- If rice isn't done after using all the corn stock, continue to cook using hot water, 1/2 cup at a time.
- When rice is done to taste, add the remaining butter, cheese or cream, and taste again for salt and pepper.
- Serve at once.
- *Optional"cheater's"method of cooking risotto: Add 1/2 the hot stock to rice (and hold back the kernels); stir only occasionally.
- When stock is absorbed, add kernels and rest of stock, stirring enough to avoid rice sticking to bottom.
- Continue as above.
- For vegetarians use vegetable stock.
CREAMY CORN AND GARLIC RISOTTO
Make and share this Creamy Corn and Garlic Risotto recipe from Food.com.
Provided by nathaniaz
Categories Rice
Time 27m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Heat 1/3°C broth in a 10" skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn.Cook 1 minute stirring occasionally.
- Stir in remaining broth; heat to boiling. Reduce heat to medium.
- Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy.
- Remove from heat and stir in cheeses and parsley.
Nutrition Facts : Calories 821.8, Fat 16.4, SaturatedFat 8, Cholesterol 36.7, Sodium 1943.8, Carbohydrate 135.9, Fiber 9.1, Sugar 1.9, Protein 37.4
CORN RISOTTO
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
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
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