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
Sweet Corn Risotto
with Italian-style hard cheese & toasted pine nuts
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Sweet Corn Risotto?
The preparation time for 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 Sweet Corn Risotto with Italian-style hard cheese & toasted pine nuts?
The total time required to make Sweet Corn Risotto with Italian-style hard cheese & toasted pine nuts is between 40 and 60 minutes.
How many servings does Sweet Corn Risotto provide?
4 servings
What are the main ingredients in Sweet Corn Risotto?
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
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?
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
How many calories does Sweet Corn Risotto have?
854 calories
How much fat content does Sweet Corn Risotto have?
grams
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