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corn-and-basil-risotto-recipe

Corn and Basil Risotto

This vegan risotto is creamy and full of flavor, thanks to fresh corn and basil.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 4 cups Vegetable broth
  • 1 cup Fresh corn kernels about 2 ears of corn
  • 1 cup Fresh basil leaves chopped
  • 1 small Onion finely chopped
  • 2 cloves Garlic minced
  • 2 tablespoon Olive oil
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
  2. Add the Arborio rice and cook, stirring constantly, for 2 minutes.
  3. Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
  4. After about 20 minutes, add the corn kernels. Continue to add broth and stir until the rice is creamy and cooked through, about 30 minutes total.
  5. Stir in the chopped basil, and season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 300kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 200mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg

Keywords

Risotto, Vegan
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