Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup grilled corn kernels
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the vegetable broth in a saucepan and keep it warm.
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion and garlic, sauté until translucent.
- Add the Arborio rice, stirring to coat for 2 minutes.
- Pour in a ladle of warm broth, stirring until absorbed.
- Add the grilled corn and continue adding broth, stirring frequently.
- Cook until the rice is al dente, about 18-20 minutes.
- Stir in the Parmesan cheese, salt, and pepper.
- Remove from heat and let it sit for 2 minutes.
- Garnish with fresh parsley before serving.
Notes
- Use fresh corn for the best flavor.
- Stir constantly for a creamy texture.
- You can add more cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Grilled Corn Risotto, Risotto, Vegetarian Risotto, Corn Recipe