ROASTED CORN, WILD MUSHROOM AND SPINACH RISOTTO
Categories Food Processor Mushroom Rice Side Roast Sauté Parmesan Corn Spinach White Wine Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place corn on baking sheet. Brush with 1 tablespoon olive oil. Roast corn until tender and brown in spots, turning occasionally, about 40 minutes. Remove corn from oven. Toss mushrooms with chopped thyme and 1 tablespoon oil on large baking sheet. Sprinkle with salt and pepper. Roast mushrooms until tender and beginning to turn golden, stirring once, about 15 minutes.
- Cut corn kernels off cobs. Reserve 1/2 cup corn in small bowl. Combine remaining corn and 1/2 cup chicken stock in processor. Blend until almost smooth. Set corn puree aside.
- Bring 5 1/4 cups chicken stock to simmer in large pot. Reduce heat to low; keep stock hot.
- Heat remaining 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
- Mix corn puree, reserved corn kernerls, half of mushrooms, spinach, 2 tablespoons Parmesan cheese and butter into risotto. Stir in 1/2 cup chicken stock to moisten if necessary. Season to taste with salt and pepper. Remove from heat. Spoon risotto into soup bowls. Top with remaining mushrooms. Sprinkle with chives. Serve, passing additional Parmesan cheese separately.
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Omar Jawo
[email protected]Delicious and easy to make.
Ilimou Roqorai
[email protected]Amazing flavors and perfect texture.
bazgul pti
[email protected]This risotto is a winner!
Xeeshan Baig
[email protected]Highly recommend this recipe.
Bulbul Hossain
[email protected]I'll definitely be making this again.
Asante Enock
[email protected]Easy to make and turned out great!
BFD ALVIN
[email protected]Perfect texture and amazing flavors.
Towhidul Islam
[email protected]Delicious! The roasted corn added a nice sweetness and the wild mushrooms and spinach added a savory earthiness.
Quar Agwa
[email protected]This risotto was easy to make and turned out great! The flavors were amazing and the texture was perfect. I would definitely recommend this recipe to anyone looking for a delicious and easy risotto.
Bagzy United at Heart
[email protected]I loved this risotto! The flavors were amazing and the texture was perfect. The roasted corn added a nice sweetness and the wild mushrooms and spinach added a savory earthiness. I will definitely be making this again.
Steve Gomez
[email protected]This risotto was delicious! The roasted corn added a nice smoky flavor and the wild mushrooms and spinach gave it a nice earthy taste. The arborio rice was cooked perfectly and had a creamy texture. I would definitely make this again.
Hikma Abubakar
[email protected]I've made this risotto a few times now and it's always a winner. It's easy to make and the flavors are amazing. The roasted corn gives it a nice sweetness and the wild mushrooms and spinach add a savory earthiness. I highly recommend this recipe.
jasir bettani
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the risotto was cooked perfectly. The flavors were amazing, with the roasted corn adding a nice sweetness and the wild mushrooms and spinach addin
Albertho Kambongi
[email protected]I made this risotto last night and it was a hit! My family loved the flavors and textures. The roasted corn gave it a nice crunch and the wild mushrooms added a depth of flavor. I would definitely recommend this recipe to anyone looking for a delicio
Arslan AliAli
[email protected]This risotto was absolutely delicious! The roasted corn added a sweet and smoky flavor, and the wild mushrooms and spinach gave it a nice earthy taste. The arborio rice was cooked perfectly and had a creamy texture. I will definitely be making this a