Show Subscription Form




Sweet Corn & Saffron Risotto Recipe

Publisher Photo
The saffron adds a sunny yellow color to this creamy corn risotto. However, if you don't have any on hand, it can be omitted. The risotto is delicious either way.—Lisa Speer, Palm Beach, Florida
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 5 servings

Ingredients

  • 4 medium ears sweet corn
  • 1/2 cup butter, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-1/4 cups reduced-sodium chicken broth, divided
  • 1/2 teaspoon saffron threads or 2 teaspoons ground turmeric
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup uncooked arborio rice
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 2 tablespoons heavy whipping cream
  • 10 fresh basil leaves, thinly sliced

Nutritional Facts

3/4 cup equals 438 calories, 24 g fat (13 g saturated fat), 56 mg cholesterol, 746 mg sodium, 48 g carbohydrate, 3 g fiber, 8 g protein.

Directions

  1. Cut corn from cobs. In a large skillet, melt 3 tablespoons butter over medium heat; add corn, salt, pepper and 1/4 cup broth. Cook and stir for 3-5 minutes or until corn is tender. Remove from skillet and set aside; keep warm.
  2. In a large saucepan, heat saffron and remaining broth; keep warm.
  3. In the same skillet, saute onion in oil and 3 tablespoons butter until tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
  4. Add warm broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (cooking time is about 20 minutes).
  5. Stir in the cream, reserved corn mixture and remaining butter; cook and stir until heated through. Sprinkle with basil. Serve immediately. Yield: 5 servings.
Originally published as Sweet Corn & Saffron Risotto in The Taste of Home Cookbook 2011, p63

Nutritional Facts

3/4 cup equals 438 calories, 24 g fat (13 g saturated fat), 56 mg cholesterol, 746 mg sodium, 48 g carbohydrate, 3 g fiber, 8 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Sweet Corn & Saffron Risotto(0)

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT