Sweet Corn Risotto Recipe




 Olive oil1 Tablespoon
 Butter2 Ounce (50 Grams)
 Arborio rice8 Ounce (225 Grams)
 Vegetable stock/Chicken stock1 1⁄4 Pint (750 Milliliter)
 Saffron powder/Few strands of saffron1 Pinch
 Freshly ground black pepper To Taste
 Salt To Taste
 Chopped parsley2 Tablespoon
 Chopped marjoram1 Teaspoon
 Sweetcorn8 Ounce (225 Grams, Canned / Cooked)

Nutrition Facts

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


The quantity of rice in this risotto is smaller, for this is the type of risotto that makes an excellent accompaniment to main dishes.
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.