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–+ servings

Corn And Basil Risotto

A creamy and flavorful risotto with fresh corn and basil.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 4 cups Chicken broth or vegetable broth
  • 1 cup Fresh corn kernels about 2 ears
  • 1 cup Grated Parmesan cheese
  • 1 cup Fresh basil leaves chopped
  • 1 small Onion finely chopped
  • 2 cloves Garlic minced
  • 2 tablespoons Olive oil
  • to taste Salt and pepper

Instructions 

  1. 1. Heat the broth in a saucepan and keep it warm over low heat.
  2. 2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
  3. 3. Add the Arborio rice to the pan and stir to coat the grains with oil. Cook for 2-3 minutes until the rice is lightly toasted.
  4. 4. Begin adding the warm broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle.
  5. 5. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
  6. 6. Stir in the corn kernels and cook for another 5 minutes.
  7. 7. Remove from heat and stir in the Parmesan cheese and chopped basil. Season with salt and pepper to taste.
  8. 8. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Risotto
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