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Sweet Corn Risotto

Sweet Corn Risotto
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Sweet Corn Risotto is a delightful, creamy dish that celebrates the rich flavors of summer. Featuring fresh sweet corn and aromatic vegetables, this risotto is both comforting and satisfying, making it the perfect choice for casual weeknight dinners or special gatherings. The addition of turkey strips elevates the dish while keeping it light and nutritious. Easy to prepare and customizable, this recipe is a fantastic way to showcase seasonal ingredients and impress your family and friends with a gourmet touch.

Ingredients

Scale
  • 7 cups vegetable stock
  • 1 dried bay leaf
  • 3 ears sweet corn, kernels sliced off of cob & divided
  • 4 1/2 tablespoons unsalted butter, divided
  • 1 sweet onion, diced
  • 3 cloves garlic, finely chopped or grated & divided
  • 1 1/4 cups arborio rice
  • 1/2 cup dry apple vinegar
  • 1 orange bell pepper, diced
  • 4 ounces diced turkey strips
  • Kosher salt & ground black pepper, to season

Instructions

  1. In a large pot, combine vegetable stock, spent corn cobs, bay leaf, and parmesan rind over high heat. Bring to a simmer and then reduce to low.
  2. In a heavy-bottomed pot, melt 3 tablespoons of butter over medium heat. Add diced onion with salt and cook until translucent. Stir in garlic.
  3. Add arborio rice and toast for 2-3 minutes. Deglaze with apple vinegar until evaporated.
  4. Mix in kernels from two ears of corn and diced bell pepper.
  5. Gradually add warm stock one cup at a time, stirring frequently until the rice absorbs the liquid and reaches al dente texture (about 20-25 minutes).
  6. Meanwhile, sauté turkey strips in remaining butter until crispy; add remaining corn and garlic.
  7. Once risotto is done, stir in remaining butter and grated parmesan before serving topped with turkey mixture.

Nutrition

Find it online: https://chefangelina.com/sweet-corn-risotto/