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Sweet Corn Risotto Recipe
|Olive oil||1 Tablespoon|
|Butter||2 Ounce (50 Grams)|
|Arborio rice||8 Ounce (225 Grams)|
|Vegetable stock/Chicken stock||1 1⁄4 Pint (750 Milliliter)|
|Saffron powder/Few strands of saffron||1 Pinch|
|Freshly ground black pepper||To Taste|
|Chopped parsley||2 Tablespoon|
|Chopped marjoram||1 Teaspoon|
|Sweetcorn||8 Ounce (225 Grams, Canned / Cooked)|
Serving size: Complete recipe
Calories 1585 Calories from Fat 564
% Daily Value*
Total Fat 64 g98.8%
Saturated Fat 31.8 g158.9%
Trans Fat 0 g
Cholesterol 121.9 mg40.6%
Sodium 1587.8 mg66.2%
Total Carbohydrates 249 g83.1%
Dietary Fiber 15.6 g62.4%
Sugars 33.3 g
Protein 12 g24%
Vitamin A 90.5% Vitamin C 130.2%
Calcium 13.2% Iron 23%
*Based on a 2000 Calorie diet
Peel and finely chop the onions.
Heat the oil with 25 g/1 oz of the butter and cook the onions for 5 minutes.
Add the rice and turn in the buttery mixture.
Heat the stock and saffron and strain if desired.
Moisten the rice with a little of the hot stock.
Cook steadily, adding the liquid gradually, as described in the risotto.
Towards the end of the cooking period, add the seasoning, herbs and sweetcorn.
Blend in the remaining butter just before serving the risotto.