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Creamy Corn Risotto
Creamy Corn Risotto

For best results choose fresh corn and red pepper from the garden, farmers’ market or produce aisle in the supermarket. There is quite a bit of stirring and this gives the creamy texture.
  • 1 large red bell pepper
  • 4 cups fresh corn kernels (about 6 ears)
  • 1 ¾ cups 1% low-fat milk
  • 2 tbsp butter, divided
  • 2 ½ cups unsalted chicken stock
  • ½ cup chopped onion
  • 2 tsp minced garlic
  • 1 cup uncooked Arborio rice or other medium grain rice
  • 1 tsp salt
  • 1 tsp ground pepper
  • ½ sliced green onions

Preheat broiler to high.

Cut bell pepper in half lengthwise, discard seeds.  Place skin side up on foil-lined baking sheet; flatten with hand and broil 8 minutes or until blackened.  Wrap peppers in foil; let stand, peel and chop.

Combine corn, milk, and 1 tbsp butter in a saucepan.  Bring to a simmer and cook 10 minutes. Stir in stock and keep warm over low heat. 

Melt remaining butter in a large saucepan and coat pat.  Add onion and garlic and sauté. Stir in rice,  salt, and black pepper; sauté 2 minutes. Stir constantly. Reduce heat to medium. Stir in 1 ½ cups corn mixture and cook 3 minutes. Stir constantly.  Reserve ½ cup corn mixture.  Add remaining corn mixture, 1 cup at a time, stirring frequently until each portion is absorbed before adding more.  Remove pan from heat; stir in remaining ½ c. corn mixture, bell pepper and green onions.

Makes 12 servings. Serving size  ½ cup 

Per serving: 150 calories, 3.1g fat, 1.6g saturated fat, 5.5g protein, 26g carbohydrate, 2.2g fiber, 7mg cholesterol, 265mg sodium
Adapted from: Cooking Light Magazine August 2013