Creamy Corn And Tomato Risotto With Fresh Coriander Recipe

Verified Recipe

Time: 60 minutes



  1. onion
  2. garlic cloves
  3. green pepper
  4. green chili pepper
  5. olive oil
  6. arborio rice
  7. vegetable stock
  8. tomato with juice
  9. frozen sweet corn
  10. fresh coriander
  11. light cream
  12. salt & fresh ground pepper
  13. scallions


  1. lightly saute the onions , garlic , pepper and chili in the oil until they have softened and lightly browned in places
  2. add the rice and stir as you cook , letting the grains go lightly golden brown in the onion and pepper mixture
  3. slowly add the hot stock , beginning with about 1 / 2 cup , stirring until it has been absorbed , then another 1 / 2 cup , and so on until ll the broth has been absorbed , alternating with adding in the tomatoes
  4. when the rice is nearly done , stir in the sweet corn and coriander , and continue stirring until the rice grains are almost al dente
  5. add the cream , stirring and cooking until the mixture is a delicious mass of al dente rice grains coated in the creamy , savory sauce
  6. season with salt and pepper , and serve immediately , sprinkled with scallions

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