Thursday, May 21, 2015

Sweet Corn Risotto

I love a one dish meal and when you're after something completely decadent, you can't beat a risotto. I also happen to really love corn. Corn and risotto are two things that are great on their own, but in my opinion they're even better together. As far as the one dish meal thing is concerned, I just think there's something comforting about eating a dish that you can just scoop up with a fork or spoon and enjoy… Kind of like grown-up macaroni and cheese I guess. 

If you're busy (and of course you are - who isn't?), then I think that you'll appreciate the ease of this recipe. It takes a bit of stirring and attention, however this can be made with things that you can keep on hand at all times, so there's no need to make a late night trip to the grocery store. Don't be intimidated by timing - you can probably do this from start to finish in about 1/2 hour or less. Personally, I rely on recipes like this for nights when I get home early enough for dinner, but too late for shopping or the day I fly home from a trip, but can't be bothered to go to the store. I can just whip this up anytime and it's deliciously satisfying.

For flavor, I prefer this dish with chicken stock, but if you're cooking for any vegetarian eaters, vegetable stock works perfectly fine too. Also, don't get too hung up on the size of the can of corn you use. This works with more or less corn - it's really up to your personal preference. If you're making this on the fly and don't have a banana shallot or garlic handy, feel free to skip one or both, but if you can manage, they add the perfect amount of flavor. That said, you could substitute a regular shallot, an onion, spring onions or whatever you can work out. If nothing is possible, then perhaps flavor this up by stirring in some dried chili flakes into the oil & butter 1 minute before adding the rice.

1 banana shallot, finely diced
1 garlic clove, minced
2 tablespoons olive oil
50g butter
200g Aborio rice
1 litre stock (chicken or vegetable made from a cube)
100g shredded Parmesan cheese
150g sweet corn from a can (1 small can of corn, drained)
1/2 teaspoon dried sage
Sea salt flakes & freshly ground black pepper to taste

1. Melt half the better and the olive oil together in a large flame-proof casserole or saucepan over medium heat, stirring to combine.

2. Add the shallot and cook for about 5 minutes or until tender. Add the garlic and sage. Cook and stir for another minute, being careful not to burn it. Meanwhile, mix up your stock and keep it handy by the stove in a bowl with a ladle.

3. Add the rice and cook, stirring until the rice begins to color and is completely coated in the oil. You don't want any rice that looks dry if you can help it.

4. Add 1 ladle of stock to the mixture, stirring constantly with a rubber spatula or a wooden spoon. Continue to cook and stir until the liquid is all absorbed.

5. Repeat this process, adding 1 ladleful of stock at a time, constantly stirring and allowing the liquid to absorb completely each time before adding more stock.

6. When you come to the last of the stock to add, also add in the corn at that time and continue stirring until the liquid is all absorbed. It's okay if there's a little more than 1 ladleful for the last addition of stock. The corn should have sufficient time to warm through as your stirring and allowing the stock to absorb.

7. Remove from the heat and stir in the remaining butter and the Parmesan cheese. Add a few grinds of fresh black pepper and sea salt flakes if you prefer and serve on warm plates or in warm bowls.


  1. Ahh this looks soo tasty ! I just moved away from home for a few months and am completely useless with cooking so I really need simple recipes like this. Have never made risotto before so could be a disaster but think I'll give this a shot when I've got some time :)

    Laura @ What's Hot?

    1. Thanks for your comment Laura! It shouldn't be a disaster as long as you follow the directions carefully about adding water a bit at a time and continue to keep stirring. Good luck! I'd love to hear how it works out after you've made it...


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