Sweet Corn Risotto with Herbes de Provence (Cat Cora) Recipe

Posted by
Rate It!
Sweet Corn Risotto with Herbes de Provence (Cat Cora)
Add your photo!
Ingredients
10
Count
Nutrition
1316
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Heat the chicken stock in a medium saucepan over medium-low heat until hot, reduce the heat to low, and keep the stock at a low simmer.
  2. Heat the oil in a large saucepan over medium heat until hot but not smoking. Cook the scallions, stirring, just until translucent, about 2 minutes. Add the rice, stirring slowly and continuously with a wooden spoon until the grains are opaque and coated in the oil, 1 to 2 minutes. Add 1/2 teaspoon salt and a few grinds of pepper and pour in the wine. Cook and stir until all the liquid has evaporated, about 3 minutes. Don't let the rice brown.
  3. Ladle in about 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes. When almost all the liquid is gone, ladle in another 1/2 cup stock. Keep stirring and adding the stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. After the rice has absorbed 2 1/2 cups stock, taste it. The rice should be firm to the bite but creamy. If it is hard, continue to add stock, 1/2 cup at a time, stirring constantly, until the rice tastes perfect to you. (You may not need all of the stock.)
  4. Stir in the corn and reduce the heat to very low so the risotto stops simmering. Stir in the butter, cheese, and herbs. Season with salt and pepper to taste and serve immediately.
  5. This risotto, studded with golden kernels of corn, shows that experimenting can pay off. I had extra fresh corn one night, so I sliced off some kernels and tossed them into the rice. Corn and risotto may seem like a strange pair, but once you taste this, you'll love it.Making risotto is one of the calmest activities you can do in the kitchen. There's something about stirring and ladling in hot broth that is very satisfying. The key to fine, creamy risotto is tasting the rice when it seems close to being done and taking the pot off the heat as soon as the texture is right so that the rice doesn't become mushy. Have the corn, butter, cheese, and herbs beside the stove so you can add them right away. This is the time to use best-quality ingredients: homemade stock, fresh corn, and true Parmigiano-Reggiano cheese.
  6. Herbes de Provence is an aromatic blend of herbs found in large grocery stores or gourmet shops.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1316.29 Kcal (5511 kJ)
Calories from fat 572.3 Kcal
% Daily Value*
Total Fat 63.59g 98%
Cholesterol 42.45mg 14%
Sodium 849.67mg 35%
Potassium 533.19mg 11%
Total Carbs 94.32g 31%
Sugars 14.53g 58%
Dietary Fiber 3.84g 15%
Protein 77.61g 155%
Vitamin C 6.2mg 10%
Vitamin A 0.1mg 2%
Iron 1.9mg 11%
Calcium 327.7mg 33%
Amount Per 100 g
Calories 254.19 Kcal (1064 kJ)
Calories from fat 110.52 Kcal
% Daily Value*
Total Fat 12.28g 98%
Cholesterol 8.2mg 14%
Sodium 164.08mg 35%
Potassium 102.96mg 11%
Total Carbs 18.21g 31%
Sugars 2.81g 58%
Dietary Fiber 0.74g 15%
Protein 14.99g 155%
Vitamin C 1.2mg 10%
Iron 0.4mg 11%
Calcium 63.3mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 30.9
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top