Corn Risotto

Rated

Ingredients

3 cup corn kernal, cut from 3 - 4 ears fresh corn
1 whole scallion, peeled and minced
8 tbsp butter
1 cup chicken broth
1 cup heavy whipping cream
1/2 cup parmigiano-reggiano cheese, grated
12 whole shiitake mushroom, sliced
1/2 cup shelled fresh peas
1 pinch salt
1 pinch black pepper

Preparation

Preheat oven to 200°. Sauté corn and scallions or shallots in 4 tbsp. butter in a large skillet over medium heat for about 1 minute. Add 1/2 cup stock, increase heat to medium-high, and reduce liquid quickly until mixture thickens. Add cream and stir occasionally, reducing liquid again until thick, about 5 minutes. Remove from heat and stir in cheese.

Pulse corn mixture once or twice in a food processor to release flavors. The kernels should be broken but not puréed smooth. Put corn mixture in an oven-proof serving dish, cover with aluminum foil, and keep warm in oven.

Sauté mushrooms in remaining 4 tbsp. butter in a medium skillet over high heat. Add peas and remaining 1/2 cup stock and reduce the liquid until it thickens, about 5 minutes. Fold mushroom mixture into corn. Season to taste with salt and pepper.

Yield

Serves 4

Cook Time

Prep Time: 15 mins.
Cook Time: 15 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4
Amount Per Serving:
Calories: 451
Calories from Fat: 387

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 43g
66%
Carbohydrates 38g
12%
Dietary Fiber 8g
32%
Saturated Fat 29g
145%
Calories 451kcal
22%
Cholesterol 105mg
35%
Protein 14g
23%
Sodium 301mg
12%
Calcium
1%
Iron
16%
Vitamin A
31%
Vitamin C
33%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.