Corn Risotto Recipe

Corn Risotto picture

Summary

Cooking Time25 MinCuisine
CourseMethod
Main Ingredient

Ingredients

 Butter/Margarine6 Tablespoon
 Onion1 Large, finely chopped
 Corn kernels4 Cup (64 tbs) (Fresh Or Frozen)
 Whipping cream1 Cup (16 tbs)
 Shredded fontina cheese8 Ounce (2 Cups)

Nutrition Facts

Serving size: Complete recipe

Calories 5477 Calories from Fat 2104

% Daily Value*

Total Fat 236 g362.8%

Saturated Fat 142.9 g714.6%

Trans Fat 0 g

Cholesterol 788 mg

Sodium 1903 mg79.3%

Total Carbohydrates 639 g212.9%

Dietary Fiber 153.5 g613.8%

Sugars 30.1 g

Protein 161 g322%

Vitamin A 86.5% Vitamin C 38.5%

Calcium 147.3% Iron 6.6%

*Based on a 2000 Calorie diet

Directions

Melt butter in a 10- to 12-inch frying pan over high heat.
Add onion and cook, stirring often, until lightly browned.
Add corn and cream; stir until almost all liquid has evaporated.
Remove from heat.
Pour corn into a shallow 1 1/2-quart baking dish; sprinkle with cheese.
Bake, uncovered, in a 400° oven until cheese is melted, about 10 minutes.
Sprinkle ground pepper, if you like.
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