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The key to a flavorful risotto begins with a well-prepared broth. For this Golden Sweet Corn Risotto, you can use vegetable broth to keep it light and vibrant. Start by heating your chosen broth in a saucepan over a low flame. Keeping the broth warm throughout the cooking process is essential; it allows the rice to absorb the liquid gradually and evenly, ensuring a creamy texture without shocking the grains with cold liquid.

Sweet Corn Risotto Bowls

Discover the comfort of Golden Sweet Corn Risotto Bowls, a creamy and vibrant dish that brings together the natural sweetness of fresh corn and the rich texture of Arborio rice. Learn the traditional techniques that elevate this Italian classic, including sautéing aromatics, toasting the rice, and gradually adding warm broth for perfect creaminess. Enhanced with spinach and cheese, this nourishing meal is perfect for any season and offers endless customization for flavor and nutrition. Enjoy a culinary experience that warms both the heart and the stomach.
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 cup fresh sweet corn kernels (or frozen)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup white wine (optional)

1 cup fresh spinach, roughly chopped

1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Broth: In a saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm throughout the cooking process.

    Sauté Vegetables: In a large heavy-bottomed skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Add minced garlic and sauté for another minute until fragrant.

      Toast the Rice: Add the Arborio rice to the skillet and stir well to coat each grain with oil. Toast the rice for about 2-3 minutes until the edges become slightly translucent.

        Deglaze with Wine: If using, pour in the white wine, stirring continuously until it’s mostly absorbed by the rice. This step adds depth of flavor to the risotto.

          Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time. Stir the mixture continuously and let the rice absorb most of the liquid before adding the next ladle. Repeat this process until the rice is al dente and creamy, approximately 18-20 minutes.

            Mix in Corn and Spinach: Once the rice is cooked, add the sweet corn kernels and chopped spinach. Stir gently until the spinach is wilted and everything is heated through, about 2-3 minutes.

              Finish with Cheese: Remove the skillet from the heat, and stir in the grated Parmesan cheese (or nutritional yeast). Season with salt and pepper to taste, adjusting the seasoning as necessary.

                Serve and Garnish: Spoon the risotto into individual bowls. Garnish with fresh basil leaves and serve with lemon wedges on the side for an extra burst of flavor.

                  Enjoy your delightful Sweet Corn Risotto Bowls as a comforting meal at any time of the year!

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4