Sweetcorn risotto
https://www.coop.co.uk/recipes/sweetcorn-risotto
Create delicious meals with food from your cupboard, while keeping costs down. Start with our creamy rice dish
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 74g
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Ingredients
- 2 x 325g cans Co-op naturally sweet sweetcorn, drained
- 1.5 litres chicken stock, made with 1 stock cube
- 125g pack Co-op trimmed salad onions, finely chopped
- 300g Co-op Italian risotto rice
- 85g Co-op Italian parmesan, grated, plus extra to serve
Method
- Using a stick blender or food processor, blitz together half the sweetcorn with 4 tbsp water into a coarse purée and set aside
- In a large pan, heat the stock until boiling, reduce the heat to low and keep at a gentle simmer
- Heat 2 tbsp Co-op olive oil in a large pan over a medium heat, add the salad onions and fry for 5-6 mins until soft but not coloured
- Add the risotto rice and stir for 1 minute until the grains become translucent
- Start adding the stock to the pan one ladleful at a time, stirring often, adding the next one when the liquid has been absorbed
- Continue until you’ve added all the stock and the rice is creamy
- Stir through the rest of the sweetcorn, along with the corn purée, remove from the heat, then stir through the parmesan
- Cover and allow to rest for 5 mins
- Divide between four bowls and finish with a grating of cheese, a grind of black pepper and a drizzle of olive oil
