Creamy Corn Risotto - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Adam Hickman
Late summer harvest of fresh corn shines in this simple Creamy Corn Risotto.
Ingredients
- 1 large red bell pepper
- 4 cups fresh corn kernels (about 6 ears)
- 1 3/4 cups 1% low-fat milk
- 2 tablespoons butter, divided
- 2 1/2 cups unsalted chicken stock
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 1 cup uncooked Arborio rice or other medium-grain rice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 1/2 cup sliced green onions
Instructions
- Preheat broiler to high.
- Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap peppers in foil; let stand 5 minutes. Peel and chop.
- Combine corn, milk, and 1 tablespoon butter in a saucepan. Bring to a simmer; cook 10 minutes. Stir in stock; keep warm over low heat.
- Melt remaining 1 tablespoon butter in a large saucepan over medium-high heat; swirl to coat. Add onion and garlic to pan; sauté 3 minutes. Stir in rice, salt, and black pepper; sauté 2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid almost evaporates, scraping pan to loosen browned bits. Reduce heat to medium. Stir in 1 1/2 cups corn mixture; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/2 cup corn mixture. Add remaining corn mixture, 1 cup at a time, stirring frequently until each portion of corn mixture is absorbed before adding the next (about 20 minutes total). Remove pan from heat; stir in 1/2 cup corn mixture, bell pepper, and green onions.
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