{cooking group}: sweet corn risotto.


i haven’t eaten meat in over 20 years, but live with two guys who looooove their meat. this past summer, since i had taken on most of the cooking responsiblity, we ate a considerable amount of vegetarian meals, and there were no complaints around here. 

at two years old, j is all about texture. he will easily taste all types of food, but if it doesn’t pass the texture test, it’s promptly rejected. he loves rice, but the first time i tried to get him to eat risotto, it was a no-go. i thought, however, that i’d give it a go again, using the last of this season’s corn. i am proud to say…it was a hit!



surely you all know this trick , right? use a bundt pan to catch all the corn kernels!



Sweet Corn Risotto adapted from The New Vegetarian Epicure

4 ears fresh sweet corn (I’m sure that you could use frozen. You should have about 2 1/2 cups of kernels)

1 1/2 cups chopped onion

1 Tbs. olive oil

1/2 Tbs. butter


6-8 cups vegetable broth

2 cups Arborio rice

3/4 cup dry white wine

3/4 cup grated Parmesan cheese

2 Tbs. chopped Italian parsley

additional Parmesan cheese and parsley

Husk and wash the corn and peel away all the silk, then slice the kernels off the cobs with a sharp knife. Spin about a cup of the kernels in a food processor until they are roughly chopped and milky. Scrape out the chopped corn and return it to the remaining corn kernels.

In a large non-stick saute pan, saute the onion in the olive oil and butter with a pinch of salt until it is translucent and tender. Meanwhile, heat the vegetable broth and regulate the flame to keep it just below a simmer. Add the Arborio rice to the onions and stir it gently in the pan for about 2 minutes. Pour in the wine and stir until it is absorbed.

Add a soup ladle of the heated broth and all the corn kernels to the rice and stir, keeping it just at a simmer. Keep stirring until the broth is nearly all absorbed into the rice, then add another ladle. Continue this way, adding a little broth at a time and stirring constantly, or at least very frequently, with a wooden spoon for about 25 minutes, or until the rice is al dente. It should form a creamy sauce around grains that are no longer crunchy, but still firm.

When the rice is just achieving this perfection of tender-firmness, stir in a last ladle of broth, the grated Parmesan cheese, and 2 tablespoons of chopped parsley. Serve the risotto at once, and pass additional parsley and cheese.

A big thanks to Jocelyn of Raising Foodies and Simple Lovely for getting this group started. Check out the other participants of the cooking club on the sidebar here.



Filed under eat

2 responses to “{cooking group}: sweet corn risotto.

  1. This looks fab! I am going to add this to my “to try” list!

  2. Miranda

    Yum! And what a cute pic of J. eating!!! Such cute delicate little hands!

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