SWEET CORN-BROWN RICE RISOTTO
Sweet, crunchy kernels of cornare a good source of cholesterol-lowering fiber, which also aids digestion, and they're higher in antioxidants than fellow grains like oats, wheat, and rice. In this recipe, hearty short-grain brown rice is cooked risotto-style with fresh corn, resulting in a creamy, satiating main that will please vegetarians and omnivores alike.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h35m
Number Of Ingredients 10
Steps:
- In a large saucepan, bring vegetable stock and 2 cups water to a simmer over medium heat. Meanwhile, heat oil in a medium pot over medium. Add onion and cook, stirring, until softened, 6 to 8 minutes. Add rice and cook, stirring, until toasted, 1 minute.
- Stir in wine and cook until evaporated, about 2 minutes. Add 2 cups stock mixture and bring to a simmer. Cook, stirring occasionally, until liquid is almost absorbed, about 20 minutes.
- Continue to add more stock mixture 1/2 cup at a time, stirring occasionally, until rice is tender and creamy, 35 to 40 minutes. Add corn and cook until tender, about 5 minutes, adding more stock mixture as needed to maintain a loose and creamy consistency.
- Stir in Parmigiano and basil and season with salt and pepper to taste. Spoon into bowls and garnish with more basil before serving.
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Ehsanullah sarfiraz
se74@yahoo.comI followed the recipe exactly, but my risotto didn't turn out right. I'm not sure what went wrong.
Majid Keerio
keerio@gmail.comThe risotto was a bit too salty for my taste.
Eshan Roy
r@hotmail.co.ukThe risotto was too mushy for my liking. I think I overcooked it.
Irina Cook
irina-cook@hotmail.comThis risotto was a bit bland for my taste. I think it needed more seasoning.
Elicia Dhanraj
elicia@hotmail.comI'm not a fan of corn, but I actually liked this risotto. The brown rice helped to balance out the sweetness of the corn.
Sharon Mayes
m_s@yahoo.comThis is a great recipe for a weeknight meal. It's easy to make and very flavorful.
Abdullah Zadran
a@gmail.comThis risotto was creamy and flavorful. I loved the pop of color from the corn.
Raylyn Belen
raylyn@hotmail.co.ukThe corn and brown rice added a nice texture and flavor to this risotto.
Mustapha Opeyemi Alabi
omustapha5@hotmail.frThis risotto was a great way to use up leftover corn. It was easy to make and very flavorful.
Tofial Ahmed
ahmed_tofial@yahoo.comI wasn't sure how the corn and brown rice would work in a risotto, but I was pleasantly surprised. The flavors were great and the texture was perfect.
Micayla McCarthy
micayla-m@yahoo.comThis recipe was a bit time-consuming, but it was worth it. The risotto was creamy and flavorful, and the corn and brown rice gave it a unique twist.
Waata Te Piira Te Riaki
r.w@yahoo.comDelicious! I loved the combination of sweet corn and brown rice. This risotto was creamy and flavorful.
Arlene Allison
a_a@hotmail.comThis risotto was easy to make and turned out perfectly. The corn and brown rice gave it a nice twist on a classic dish.
Sabbir Ahmed Nobel
sabbir_a77@gmail.comI'm not usually a fan of risotto, but this recipe changed my mind. The corn and brown rice gave it a great texture and the flavors were spot-on. I'll be making this again for sure.
Abgeenay Khalid
k.abgeenay30@gmail.comThis risotto was a hit with my family! The combination of sweet corn and brown rice gave it a unique and delicious flavor. I'll definitely be making this again.