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Sweet corn risotto

Sweet corn risotto

By Abigail Poon
15’ Prep time
45’ Cook time
60’ Total time
399 Calories
6 Serving

Summary

This sweet corn risotto is a heavenly combination of sweet corn, arborio rice, italian pork sausage, and gooey cheese. oof. talk about cozy and comforting! made all in one dutch oven, you won’t believe how easy it is to make this cheesy risotto dish at home.
Abigail Poon 0 Followers

Step by Step

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Step 1

Add the broth to a large pot and bring to a boil over medium/high heat. Turn the heat to low and simmer.
Step 2
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Step 2

Next, heat a large Dutch oven or skillet over medium/high heat. Add pork to the pan and break up the pork with a spatula. Once the pork is fully cooked, use a slotted spoon to remove it from the pot. Leave any pork fat in the bottom of the pan.
Step 3
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Step 3

Add 2 tablespoons of avocado oil to the pot and heat over high heat. Add the corn to the oil and brown it for 8-10 minutes, stirring occasionally. The goal is to caramelize the corn until it browns. Once the corn is browned, remove it from the pot and set aside.
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Step 4

Add the remaining avocado oil to the pot and add the onion. Saute for 2-3 minutes. Season the onion with salt.
Step 5
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Step 5

Add the garlic and arborio rice to the pot and toast the rice for about 2 minutes, stirring occasionally.
Step 6
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Step 6

Turn the heat to medium. Add ½ cup of broth to the rice and stir until the broth absorbs completely. Repeat this step until there is about ½ cup of broth left. This takes 20-25 minutes. Do not rush this! After you’ve used 4 cups of broth, your rice should be almost cooked. Give it a try to see if it’s close to al dente. If it’s still very hard, you’ll need to use up to ½ cup to 1 cup extra broth.
Step 7
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Step 7

Once all of the broth has been absorbed, slowly add the gouda and parmesan cheese to the pot, stirring constantly until the cheese melts.
Step 8
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Step 8

Remove the pot from the heat and fold the pork and corn into the risotto. Top with black pepper and fresh parsley.

Tips and Warnings

  • Every vegetable broth is different. If you use a sodium-free broth, you may need more salt. If you use a salty broth, you may not need to add salt to the recipe. Be sure to taste your broth before starting this recipe.
  • We browned the corn to bring out the delicious sweetness of the corn and to add texture to the dish. Feel free to skip the toasted corn step if you are in a hurry or if you prefer raw corn.
  • We used gouda cheese and parmesan cheese because they melt well and are a bit salty. Feel free to replace either cheese with a cheese of your preference.
  • We do not recommend using any other rice but arborio rice.

Ingredient

  • Salt
    Salt
    1.23 ml
  • Medium white onion
    Medium white onion
    0.5
  • Avocado oil
    Avocado oil
    44.36 ml
  • Broth
    Broth
    1182.94 ml
  • Fresh chopped parsley
    Fresh chopped parsley
    32.35 ml
  • Ground black pepper
    Ground black pepper
    1.23 ml
  • Shredded parmesan cheese
    Shredded parmesan cheese
    118.29 ml
  • Sweet corn kernels
    Sweet corn kernels
    283.5 g
  • Arborio rice
    Arborio rice
    236.59 ml
  • Garlic
    Garlic
    3 pcs
  • Ground italian pork sausage
    Ground italian pork sausage
    0.11 kg
  • Shredded gouda cheese
    Shredded gouda cheese
    118.29 ml
  • Sweet corn kernels
    Sweet corn kernels

Nutrition Facts

View nutrition facts
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