Corn Risotto

What makes rice ‘risotto’ rather than plain old rice? Its creamy consistency. Mmm. I could eat a different flavor risotto every day. I chose corn risotto as an accompaniment to turkey legs for tonight’s dinner as it seemed somewhat seasonal and appropriate. If corn is still considered a vegetable, it’s on the top of my list.


  • 2 c. fresh corn kernels (I used canned corn)
  • 2 T. olive oil
  • 2 green onions, chopped
  • 1 c. Arborio rice
  • 3 to 4 c. hot chicken stock or broth
  • ⅓ c. grated Parmigiano Reggiano cheese
  • salt and pepper


  1. Heat the chicken broth or stock in a saucepan over medium heat. Puree one cup of corn kernels; set in a bowl with remaining corn kernels on the stove. Grate the parmesan cheese and set in a bowl on the stove.
  2. Heat oil in a large saucepan over medium heat; add green onion and saute two minutes.
  3. Add rice and saute two minutes. Decrease the heat on your stove-top to a medium low. Add hot broth or stock, 1/2 cup at a time, cooking and stirring until absorbed before adding more.
  4. Add corn (kernels plus puree) with last 1/2 cup of broth. Stir in cheese and season with salt and pepper to taste.

Recipe rating: 

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