What are the main ingredients in Sweet Corn Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Blender

What is the nutritional information of Sweet Corn Risotto?

Calories: 854, Carbs: 125 grams, Fat: grams, Protein: 26.4 grams, Sugar: 19.9 grams, Salt: 1081 grams

How do I prepare Sweet Corn Risotto?

SIMMER & STIR: Place a pot over medium heat with a drizzle of oil. When hot, sauté the diced onion until softened, 3-4 minutes. Add the rice, the grated garlic, and the bay leaf. 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 & crème fraîche and 20g of butter. FRY & BLEND: Boil the kettle. Dilute the stock with 800ml of boiling water. Return the pan to medium-high heat with a drizzle of oil. When hot, 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 grated cheese, and 60ml of the diluted stock. Blend until smooth and set aside. TOAST: 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. CHAR: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced pepper until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside. 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 the torn basil. Tuck in, Chef!

What should be prepared from my kitchen to make Sweet Corn Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Blender

Sweet Corn Risotto

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 fresh basil.

Sweet Corn Risotto

with Italian-style hard cheese & toasted pine nuts

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Bay Leaf
Bay Leaves
Bell Pepper
Bell Peppers
Corn
Creme Fraiche
Fresh Basil
Garlic Clove
Garlic Cloves
Italian Vegetable Stock
Italian-style Hard Cheese
Onion
Onions
Pine Nuts
Risotto Rice
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Blender

Serves 1

TOAST
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.
FRY & BLEND
Boil the kettle. Dilute the stock with 500ml of boiling water. Return the pan to medium-high heat with a drizzle of oil. When hot, 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 grated cheese, and 30ml of the diluted stock. Blend until smooth and set aside.
CHAR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced 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 diced onion until softened, 3-4 minutes. Add the rice, the grated garlic, and the bay leaf. 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 & crème fraîche and 10g 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 the torn basil. Tuck in, Chef!

Pine Nuts - 10g
Italian Vegetable Stock - 20ml
Corn - 100g
Crème Fraîche - 30ml
Italian-style Hard Cheese - 30g
Bell Pepper - 1
Onion - 1
Risotto Rice - 100ml
Garlic Clove - 1
Bay Leaf - 1
White Wine - 15ml
Fresh Basil - 3g

Download the Recipe

Serves 2

TOAST
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.
FRY & BLEND
Boil the kettle. Dilute the stock with 800ml of boiling water. Return the pan to medium-high heat with a drizzle of oil. When hot, 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 grated cheese, and 60ml of the diluted stock. Blend until smooth and set aside.
CHAR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced 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 diced onion until softened, 3-4 minutes. Add the rice, the grated garlic, and the bay leaf. 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 & crème fraîche and 20g 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 the torn basil. Tuck in, Chef!

Pine Nuts - 20g
Italian Vegetable Stock - 40ml
Corn - 200g
Crème Fraîche - 60ml
Italian-style Hard Cheese - 60g
Bell Pepper - 1
Onion - 1
Risotto Rice - 200ml
Garlic Clove - 1
Bay Leaf - 1
White Wine - 30ml
Fresh Basil - 5g

Download the Recipe

Serves 3

TOAST
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.
FRY & BLEND
Boil the kettle. Dilute the stock with 1.1L of boiling water. Return the pan to medium-high heat with a drizzle of oil. When hot, 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 grated cheese, and 90ml of the diluted stock. Blend until smooth and set aside.
CHAR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced 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 diced onion until softened, 3-4 minutes. Add the rice, the grated garlic, and the bay leaves. 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 & crème fraîche and 30g 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 the torn basil. Tuck in, Chef!

Pine Nuts - 30g
Italian Vegetable Stock - 60ml
Corn - 300g
Crème Fraîche - 90ml
Italian-style Hard Cheese - 90g
Bell Peppers - 1
Onions - 2
Risotto Rice - 300ml
Garlic Cloves - 2
Bay Leaves - 2
White Wine - 45ml
Fresh Basil - 8g

Download the Recipe

Serves 4

TOAST
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.
FRY & BLEND
Boil the kettle. Dilute the stock with 1.3L of boiling water. Return the pan to medium-high heat with a drizzle of oil. When hot, 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 grated cheese, and 120ml of the diluted stock. Blend until smooth and set aside.
CHAR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced 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 diced onion until softened, 3-4 minutes. Add the rice, the grated garlic, and the bay leaves. 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 & crème fraîche and 40g 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 the torn basil. Tuck in, Chef!