Sweet Corn Risotto


4 cups Swanson Chicken Cooking Stock

3 cups water

2 T olive oil

2 T butter

1 medium sweet onion fine chopped

2 cups arborio rice

1 cup dry white wine

Salt and fresh ground black pepper

1 cup grated Parmesan cheese

1 cup fresh cut sweet corn kernels

1/8 t nutmeg


Bring the chicken stock and water to simmer in saucepan. Keep the broth warm on low heat.

Place butter and olive oil in 4 quart sauce pan and melt over medium heat. Add onion and cook until soft. Do not brown. Add rice and cook, stirring frequently until translucent 3-4 minutes. Add white wine and stir until it is absorbed. Add 2 cups of warm broth stirring  until liquid is absorbed about 9-11 minutes. Add 1 cup broth stirring occasionally until absorbed. Do not let bottom of pan get dry. Add 1/2 cup broth, corn, and nutmeg. Stir until absorbed. Continue adding broth until rice is al dente about another 10-15 minutes.  Stir in cheese and adjust seasoning.



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