End Of Summer Corn Risotto Recipe By Tasty

SUMMER RISOTTO

Summer Risotto image

My mom always made this hearty dish to use up late summer garden vegetables. Often, I'll add sautéed mushrooms and serve it as an entrée with crusty bread and a salad.-Shirley Hodge, Bangor, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

5-1/2 to 6 cups reduced-sodium chicken broth
1 small onion, finely chopped
2 tablespoons olive oil
1 tablespoon butter
2 cups uncooked arborio rice
3 large tomatoes, chopped
2 cups fresh or frozen corn, thawed
1/2 cup crumbled feta cheese
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
Shredded Parmesan cheese

Steps:

In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 202 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 366mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

CORN RISOTTO

Corn Risotto image

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

Ingredients

6 cups corn stock (see recipe below) or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
1 1/2 cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons minced chives (optional)
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

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

END OF SUMMER CORN RISOTTO RECIPE BY TASTY

End Of Summer Corn Risotto Recipe by Tasty image

What's better than summer corn at its peak? Try adding it to creamy risotto and you'll be blown away. Creamy herb cheese is stirred in at the end to add richness and flavor. It's simple, comes together quickly, and is an amazing side or even main dish for those cool summer nights.

Provided by Kelly Paige

Categories Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 ears corn, shucked
6 cups low sodium chicken stock, or vegetable stock
2 tablespoons unsalted butter
½ cup yellow onion, finely diced
kosher salt, to taste
1 cup arborio rice
½ cup dry white wine
5 oz soft herb cheese
freshly ground black pepper, to taste
fresh basil, for garnish
parmesan cheese, shaved, for garnish

Steps:

Cut the corn kernels from the cobs.
Add the corn cobs to a large pot with the chicken stock. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove the pot from the heat.
Melt the butter in a large, high-walled skillet over medium heat. Add the onion and season with salt. Cook, stirring frequently, until translucent, about 5 minutes.
Add the rice and stir until fully combined. Let the rice toast for 1-2 minutes, until fragrant.
Add the white wine and cook until evaporated about 2 to 3 minutes, stirring occasionally.
Add 1 cup of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed, about 3 to 4 minutes. Continue adding the stock, ½ cup at a time, stirring continuously, until the rice is al dente about 15 to 20 minutes..
Add the corn kernels and another ½ cup stock. Continue to cook, adding more stock as needed, until rice is tender and corn is cooked, about 10 to 15 minutes. You may have some leftover stock.
Remove the pan from the heat and stir in the soft herb cheese. Season with black pepper and more salt to taste.
Garnish with basil, shaved Parmesan, and more black pepper.
Enjoy!

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