What are the main ingredients in Creamy Sweetcorn Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender, Butter, Milk (optional)

What is the nutritional information of Creamy Sweetcorn Risotto?

Calories: 760, Carbs: 97 grams, Fat: grams, Protein: 17.3 grams, Sugar: 11.1 grams, Salt: 527 grams

How do I prepare Creamy Sweetcorn Risotto?

PREPARE THE STOCK: Return the pot to a high heat with a knob of butter and a drizzle of oil. When hot, fry the corn for 5-6 minutes until charred, shifting occasionally. Place ½ the charred corn and the cream in a blender, and blend until smooth. PREP: Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 800ml of boiling water. COOK THE RISOTTO: Return the pot to a medium heat with a drizzle of oil. When hot, sweat the diced onion for 5-6 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente. SALAD DRESSING: Combine the juice of 2 lemon wedges, 1 tsp of a sweetener of choice, and 20ml of olive oil in a salad bowl. Season to taste. Add the rinsed green leaves and the halved baby tomatoes and toss until fully coated. FINISHING TOUCHES: When the risotto is cooked, stir through the corn purée, ¾ of the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Mix in the lemon zest and some seasoning. Remove from the heat. TIME TO ENJOY: Load up a heap of gorgeous creamy sweetcorn risotto. Garnish with the remaining grated hard cheese, the remaining charred corn and the toasted pine nuts. Serve with the crisp salad on the side. Delicious!

What should be prepared from my kitchen to make Creamy Sweetcorn Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Blender, Butter, Milk (optional)

Creamy Sweetcorn Risotto

This risotto has a sweetcorn purée folded through for extra creaminess as well as sautéed corn kernels. Garnished with grated Italian-style hard cheese and served with a green leaf and tomato side salad in a lemon vinaigrette.

Creamy Sweetcorn Risotto

with a tomato & green leaf salad

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Arborio Rice
Baby Tomatoes
Corn
Fresh Cream
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Green Leaves
Lemon
Lemons
Onion
Onions
Pine Nuts
Vegetable Stock
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Blender
Butter
Milk (optional)

Serves 1

PREP
Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 500ml of boiling water.
PREPARE THE STOCK
Return the pot to a high heat with a knob of butter and a drizzle of oil. When hot, fry the corn for 3-5 minutes until charred, shifting occasionally. Place ½ the charred corn and the cream in a blender, and blend until smooth.
COOK THE RISOTTO
Return the pot to a medium heat with a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
SALAD DRESSING
Combine the juice of 1 lemon wedge, ½ tsp of a sweetener of choice, and 10ml of olive oil in a salad bowl. Season to taste. Add the rinsed green leaves and the halved baby tomatoes and toss until fully coated.
FINISHING TOUCHES
When the risotto is cooked, stir through the corn purée, ¾ of the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Mix in the lemon zest and some seasoning. Remove from the heat.
TIME TO ENJOY
Load up a heap of gorgeous creamy sweetcorn risotto. Garnish with the remaining grated hard cheese, the remaining charred corn and the toasted pine nuts. Serve with the crisp salad on the side. Delicious!

Pine Nuts - 10g
Vegetable Stock - 5ml
Corn - 50g
Fresh Cream - 50ml
Onion - 1
Arborio Rice - 100ml
Garlic Clove - 1
White Wine - 50ml
Lemon - 1
Green Leaves - 20g
Baby Tomatoes - 100g
Grated Italian-style Hard Cheese - 20ml

Download the Recipe

Serves 2

PREP
Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 800ml of boiling water.
PREPARE THE STOCK
Return the pot to a high heat with a knob of butter and a drizzle of oil. When hot, fry the corn for 5-6 minutes until charred, shifting occasionally. Place ½ the charred corn and the cream in a blender, and blend until smooth.
COOK THE RISOTTO
Return the pot to a medium heat with a drizzle of oil. When hot, sweat the diced onion for 5-6 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
SALAD DRESSING
Combine the juice of 2 lemon wedges, 1 tsp of a sweetener of choice, and 20ml of olive oil in a salad bowl. Season to taste. Add the rinsed green leaves and the halved baby tomatoes and toss until fully coated.
FINISHING TOUCHES
When the risotto is cooked, stir through the corn purée, ¾ of the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Mix in the lemon zest and some seasoning. Remove from the heat.
TIME TO ENJOY
Load up a heap of gorgeous creamy sweetcorn risotto. Garnish with the remaining grated hard cheese, the remaining charred corn and the toasted pine nuts. Serve with the crisp salad on the side. Delicious!

Pine Nuts - 20g
Vegetable Stock - 10ml
Corn - 100g
Fresh Cream - 100ml
Onion - 1
Arborio Rice - 200ml
Garlic Cloves - 2
White Wine - 100ml
Lemon - 1
Green Leaves - 40g
Baby Tomatoes - 200g
Grated Italian-style Hard Cheese - 40ml

Download the Recipe

Serves 3

PREP
Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 1.1L of boiling water.
PREPARE THE STOCK
Return the pot to a high heat with a knob of butter and a drizzle of oil. When hot, fry the corn for 5-6 minutes until charred, shifting occasionally. Place ½ the charred corn and the cream in a blender, and blend until smooth.
COOK THE RISOTTO
Return the pot to a medium heat with a drizzle of oil. When hot, sweat the diced onion for 5-6 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
SALAD DRESSING
Combine the juice of 3 lemon wedges, 1½ tsp of a sweetener of choice, and 30ml of olive oil in a salad bowl. Season to taste. Add the rinsed green leaves and the halved baby tomatoes and toss until fully coated.
FINISHING TOUCHES
When the risotto is cooked, stir through the corn purée, ¾ of the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Mix in the lemon zest and some seasoning. Remove from the heat.
TIME TO ENJOY
Load up a heap of gorgeous creamy sweetcorn risotto. Garnish with the remaining grated hard cheese, the remaining charred corn and the toasted pine nuts. Serve with the crisp salad on the side. Delicious!

Pine Nuts - 30g
Vegetable Stock - 15ml
Corn - 150g
Fresh Cream - 150ml
Onions - 2
Arborio Rice - 300ml
Garlic Cloves - 3
White Wine - 150ml
Lemons - 2
Green Leaves - 60g
Baby Tomatoes - 300g
Grated Italian-style Hard Cheese - 60ml

Download the Recipe

Serves 4

PREP
Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 1.3L of boiling water.
PREPARE THE STOCK
Return the pot to a high heat with a knob of butter and a drizzle of oil. When hot, fry the corn for 6-7 minutes until charred, shifting occasionally. Place ½ the charred corn and the cream in a blender, and blend until smooth.
COOK THE RISOTTO
Return the pot to a medium heat with a drizzle of oil. When hot, sweat the diced onion for 6-8 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
SALAD DRESSING
Combine the juice of 4 lemon wedges, 1 tbsp of a sweetener of choice, and 40ml of olive oil in a salad bowl. Season to taste. Add the rinsed green leaves and the halved baby tomatoes and toss until fully coated.
FINISHING TOUCHES
When the risotto is cooked, stir through the corn purée, ¾ of the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Mix in the lemon zest and some seasoning. Remove from the heat.
TIME TO ENJOY
Load up a heap of gorgeous creamy sweetcorn risotto. Garnish with the remaining grated hard cheese, the remaining charred corn and the toasted pine nuts. Serve with the crisp salad on the side. Delicious!