eCook Meal
Sophie Germanier’s Sweet Corn Risotto
with Italian-style hard cheese & toasted pine nuts
This super tasty recipe is one of those dishes that makes the effort of preparing risotto so very worth it. Made with charred corn & crème fraîche purée, and crowned with charred pepper pieces, Italian-style hard cheese, and basil pesto. Savour with sips of the recommended Sophie Germanier wine.
Serving guide
Choose your portion size.
TOAST & PREP
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the pesto with a generous drizzle of olive oil.
FRY & BLEND
Boil the kettle. Dilute the stock with 500ml [800ml]|#7DA0D7 of boiling water. Return the pan to medium-high heat with a drizzle of oil. Fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan. Place ⅔ in a blender with the crème fraîche, the cheese, and 30ml [60ml]|#7DA0D7 of the diluted stock. Blend until smooth and set aside.
CHAR
Return the pan to medium-high heat with a drizzle of oil. Fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SIMMER & STIR
Place a pot over medium heat with a drizzle of oil. When hot, sauté the Onion until softened, 3-4 minutes. Add the risotto rice and the garlic. Stir until combined, 1-2 minutes. Mix in the wine and simmer until evaporated. Add a ladleful of the remaining stock and gently simmer until absorbed (stirring regularly). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the blended corn and crème fraîche and 10g [20g]|#7DA0D7 of butter.
EAT!
Spoon the sweet Corn risotto into a bowl. Scatter over the charred pepper, the remaining charred corn, the cheese ribbons, and the toasted pine nuts. Garnish with a drizzle of the pesto. Tuck in, Chef!
TOAST & PREP
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the pesto with a generous drizzle of olive oil.
FRY & BLEND
Boil the kettle. Dilute the stock with 500ml [800ml]|#7DA0D7 of boiling water. Return the pan to medium-high heat with a drizzle of oil. Fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan. Place ⅔ in a blender with the crème fraîche, the cheese, and 30ml [60ml]|#7DA0D7 of the diluted stock. Blend until smooth and set aside.
CHAR
Return the pan to medium-high heat with a drizzle of oil. Fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SIMMER & STIR
Place a pot over medium heat with a drizzle of oil. When hot, sauté the Onion until softened, 3-4 minutes. Add the risotto rice and the garlic. Stir until combined, 1-2 minutes. Mix in the wine and simmer until evaporated. Add a ladleful of the remaining stock and gently simmer until absorbed (stirring regularly). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the blended corn and crème fraîche and 10g [20g]|#7DA0D7 of butter.
EAT!
Spoon the sweet Corn risotto into a bowl. Scatter over the charred pepper, the remaining charred corn, the cheese ribbons, and the toasted pine nuts. Garnish with a drizzle of the pesto. Tuck in, Chef!
TOAST & PREP
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the pesto with a generous drizzle of olive oil.
FRY & BLEND
Boil the kettle. Dilute the stock with 1.1L [1.3L]|#7DA0D7 of boiling water. Return the pan to medium-high heat with a drizzle of oil. Fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan. Place ⅔ in a blender with the crème fraîche, the cheese, and 90ml [125ml]|#7DA0D7 of the diluted stock. Blend until smooth and set aside.
CHAR
Return the pan to medium-high heat with a drizzle of oil. Fry the pepper until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SIMMER & STIR
Place a pot over medium heat with a drizzle of oil. When hot, sauté the Onion until softened, 4-5 minutes. Add the risotto rice and the garlic. Stir until combined, 1-2 minutes. Mix in the wine and simmer until evaporated. Add a ladleful of the remaining stock and gently simmer until absorbed (stirring regularly). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the blended corn and crème fraîche and 30g [40g]|#7DA0D7 of butter.
EAT!
Spoon the sweet Corn risotto into a bowl. Scatter over the charred pepper, the remaining charred corn, the cheese ribbons, and the toasted pine nuts. Garnish with a drizzle of the pesto. Tuck in, Chef!
TOAST & PREP
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the pesto with a generous drizzle of olive oil.
FRY & BLEND
Boil the kettle. Dilute the stock with 1.1L [1.3L]|#7DA0D7 of boiling water. Return the pan to medium-high heat with a drizzle of oil. Fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan. Place ⅔ in a blender with the crème fraîche, the cheese, and 90ml [125ml]|#7DA0D7 of the diluted stock. Blend until smooth and set aside.
CHAR
Return the pan to medium-high heat with a drizzle of oil. Fry the pepper until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SIMMER & STIR
Place a pot over medium heat with a drizzle of oil. When hot, sauté the Onion until softened, 4-5 minutes. Add the risotto rice and the garlic. Stir until combined, 1-2 minutes. Mix in the wine and simmer until evaporated. Add a ladleful of the remaining stock and gently simmer until absorbed (stirring regularly). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the blended corn and crème fraîche and 30g [40g]|#7DA0D7 of butter.
EAT!
Spoon the sweet Corn risotto into a bowl. Scatter over the charred pepper, the remaining charred corn, the cheese ribbons, and the toasted pine nuts. Garnish with a drizzle of the pesto. Tuck in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R253.68
for 4 servings · R63.42 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Italian-style Hard Cheese needs 120 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 46% of packR32.30
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White Wine needs 60 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Pine Nuts needs 20 gRaw Pine Nuts 100 g 100 g at R144.99 · 20% of packR29.00
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Corn needs 400 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 96% of packR23.12
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil Pesto
- Italian Vegetable Stock
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sophie Germanier’s Sweet Corn Risotto?
The preparation time for Sophie Germanier’s Sweet Corn Risotto with Italian-style hard cheese & toasted pine nuts is between 30 and 50 minutes.
What is the total time required to make Sophie Germanier’s Sweet Corn Risotto with Italian-style hard cheese & toasted pine nuts?
The total time required to make Sophie Germanier’s Sweet Corn Risotto with Italian-style hard cheese & toasted pine nuts is between 40 and 60 minutes.
How many servings does Sophie Germanier’s Sweet Corn Risotto provide?
4 servings
What are the main ingredients in Sophie Germanier’s Sweet Corn Risotto?
Bell Pepper, Bell Peppers, Corn, Creme Fraiche, Garlic Clove, Garlic Cloves, Italian Vegetable Stock, Italian-style Hard Cheese, Onion, Onions, Pesto Princess Basil Pesto, Pine Nuts, Risotto Rice, White Wine
What is the nutritional information of Sophie Germanier’s Sweet Corn Risotto?
Calories: 924, Carbs: 126 grams, Fat: grams, Protein: 26.9 grams, Sugar: 20.5 grams, Salt: 1459 grams
How do I prepare Sophie Germanier’s Sweet Corn Risotto?
EAT!: Spoon the sweet corn risotto into a bowl. Scatter over the charred pepper, the remaining charred corn, the cheese ribbons, and the toasted pine nuts. Garnish with a drizzle of the pesto. Tuck in, Chef! SIMMER & STIR: Place a pot over medium heat with a drizzle of oil. When hot, sauté the onion until softened, 3-4 minutes. Add the risotto rice and the garlic. Stir until combined, 1-2 minutes. Mix in the wine and simmer until evaporated. Add a ladleful of the remaining stock and gently simmer until absorbed (stirring regularly). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Mix through the blended corn and crème fraîche and 10g [20g]|#7DA0D7 of butter. CHAR: Return the pan to medium-high heat with a drizzle of oil. Fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside. FRY & BLEND: Boil the kettle. Dilute the stock with 500ml [800ml]|#7DA0D7 of boiling water. Return the pan to medium-high heat with a drizzle of oil. Fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan. Place ⅔ in a blender with the crème fraîche, the cheese, and 30ml [60ml]|#7DA0D7 of the diluted stock. Blend until smooth and set aside. TOAST & PREP: Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the pesto with a generous drizzle of olive oil.
What should be prepared from my kitchen to make Sophie Germanier’s Sweet Corn Risotto?
Bell Pepper, Bell Peppers, Corn, Creme Fraiche, Garlic Clove, Garlic Cloves, Italian Vegetable Stock, Italian-style Hard Cheese, Onion, Onions, Pesto Princess Basil Pesto, Pine Nuts, Risotto Rice, White Wine
How many calories does Sophie Germanier’s Sweet Corn Risotto have?
924 calories
How much fat content does Sophie Germanier’s Sweet Corn Risotto have?
grams