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Recipe: Weeknight Risotto with Sweet Corn and Basil

Recipe: Weeknight Risotto with Sweet Corn and Basil

Here’s a delicious, kid-friendly risotto that comes together quickly on a weeknight for less than $15. I love using fresh corn, but frozen white corn kernels work really well, too. When they’re in season, I stir in fresh cherry tomatoes at the last second.

Ingredients

  • 4 cups chicken broth, low sodium
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1/2 yellow onion, diced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 cup fresh or frozen corn kernels
  • 3 tbsp. fresh basil, chopped
  • 1/3 cup freshly grated Parmigiano-Reggiano

Preparation

In a medium saucepan, bring the chicken broth to a boil, then reduce the heat to a simmer and put a lid on it.

Meanwhile, in a deep-sided saute pan (or even a wide stock pot), melt 1 tablespoon of the butter and the olive oil over medium heat. Add the onion and saute until soft, stirring occasionally, about 5 minutes. Add the rice and stir for 1 minute to ensure the grains are well coated with the oil. Add the wine and stir until it is evaporated.

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Begin to add the warm broth to the rice 1 cupful at a time, stirring constantly until it is just absorbed. Continue adding cupfuls of broth and stirring until it is absorbed. When I stir, I like to move my spoon in a figure 8 shape to ensure I scrape up any rice that may be sticking to the bottom of the pan. If the rice is sticking to the bottom of the pan as you stir, reduce the heat a bit.

After adding 3 cupfuls of broth, taste the risotto. It probably still has some bite. You just want it to have the smallest amount of bite when you stop adding the broth. Continue to add the rest of the broth until you reach the consistency you like. (The whole stirring process takes me about 12 minutes.) When it is done, turn off the heat. Add the corn kernels, the basil, the additional tablespoon of butter, the grated Parmigiano Reggiano, 1/4 teaspoon of salt, and a fresh grinding of pepper. Stir very gently to combine. Put a lid on it and allow it to sit for 5 minutes. Serve immediately with additional Parmigiano Reggiano at the table.

Amanda Haas is a cookbook author, teacher, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. She's also on Twitter and Facebook.

Image Source: Courtesy Amanda Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

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