Get ready to transform your kitchen into a gourmet Italian restaurant with this mouthwatering Corn Risotto with Roasted Tomatoes! Imagine a dish so creamy, so perfectly balanced, that each spoonful transports you to the sun-drenched hills of Italy. This isn't just another risotto recipe - it's a culinary masterpiece that will have your family and friends begging for seconds (and demanding the recipe)!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup corn kernels
- 1/2 cup grated Parmesan cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Place cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until they are slightly charred and burst open.
- In a medium saucepan, heat the vegetable broth and keep it simmering on low heat. This ensures the broth is warm when added to the risotto.
- In a large, heavy-bottomed pan, heat olive oil over medium heat. Add diced onions and sauté until translucent and soft, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Add Arborio rice to the pan and toast for 2-3 minutes, stirring constantly, until the rice becomes slightly translucent and gives off a nutty aroma.
- Begin adding warm vegetable broth one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next, which helps release the rice's starches and create a creamy texture.
- When the rice is almost tender, add corn kernels and continue cooking, stirring frequently.
- Once the rice is al dente and has a creamy consistency, remove from heat. Stir in grated Parmesan cheese and season with salt and pepper to taste.
- Let the risotto rest for 2-3 minutes to allow it to settle and become even creamier.
- Plate the risotto and top with roasted cherry tomatoes. Garnish with additional Parmesan cheese and fresh herbs like basil if desired.
Tips
- Rice Matters: Always use Arborio rice - its high starch content is the secret to that signature creamy risotto texture.
- Broth Temperature is Crucial: Keep your broth warm throughout cooking. Cold broth can shock the rice and interrupt the cooking process.
- Stir with Love: Constant stirring is key to releasing the rice's starches and creating that luxurious, creamy consistency.
- Patience is Your Best Ingredient: Take your time adding broth. One ladle at a time allows the rice to absorb liquid slowly and develop maximum flavor.
- Don't Fear the Char: When roasting tomatoes, embrace those slightly burnt edges - they add incredible depth of flavor to the dish.
- Final Touch Magic: Let the risotto rest for 2-3 minutes after cooking. This allows it to settle and become even more luxuriously creamy.Pro Tip: The perfect risotto should be loose and wave-like when served - not stiff or sticky. If it stands up on the plate, you've cooked it too long!
Nutrition Facts
Calories: 168kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 10mg
