Sweet Corn Risotto

Sweet Corn Risotto

4 servings
This sweet corn risotto features one of the easiest ways to make risotto—in the oven! Made with fresh summer corn, this versatile side dish is just as delicious served warm as it is chilled, and optional bacon and Parmesan add an extra layer of savory flavor.

Ingredients

  • arborio rice
    ¾ c
  • chicken stock

    divided

    2 ½ c
  • canned or fresh corn
    ¼ c
  • Salt and freshly ground black pepper
  • butter
    3 tbsp
  • Parmesan cheese
  • cooked bacon
    2 slice

Directions

  1. 1

    Preheat the oven to 350 degrees F (180 degrees C). Bring broth to a simmer in a medium saucepan.

  2. 2

    Pour rice into a heavy-bottomed Dutch oven or oven-safe large sauce pot; stir in 2 cups broth. Reserve remaining broth and cover to keep warm. Stir corn into rice; season with salt and pepper. Cover the pan.

  3. 3

    Bake in the preheated oven for 45 minutes.

  4. 4

    Carefully remove the lid and fluff the rice. All stock should be absorbed and the rice should be tender. If rice is dry but still not tender, add a little more broth, cover the pot, return to the oven, and bake until tender, checking every 10 minutes.

  5. 5

    Turn rice out into a bowl and add butter. Stir and taste; season with salt, pepper, and Parmesan cheese. Serve with bacon on top while still warm.

Sweet Corn Risotto

Sweet Corn Risotto

50 min4 servings262 cal

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