Imagine a dish that transforms simple ingredients into a luxurious masterpiece that will make your taste buds dance with joy! This Sweet Corn and Toasted Walnut Risotto isn't just another recipe—it's a creamy, indulgent journey through Italian cuisine that promises to elevate your home cooking from ordinary to extraordinary. With its perfect balance of sweet corn's natural sweetness, the rich crunch of toasted walnuts, and the velvety smoothness of Arborio rice, this risotto is about to become your new obsession.
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 sweet corn kernels
- 1/2 cup toasted walnuts, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a medium saucepan, warm the vegetable broth over low heat, keeping it simmering but not boiling. This ensures the broth will be ready to gradually add to the risotto.
- Heat olive oil in a large, heavy-bottomed pan over medium heat. Add finely chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Add Arborio rice to the pan and stir to coat the grains with oil, toasting them lightly for about 2 minutes. This helps the rice develop a nutty flavor and creates a protective coating.
- Begin adding the warm vegetable broth one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next, which helps release the rice's natural starches and create a creamy texture.
- When the rice is nearly tender, fold in the sweet corn kernels and continue cooking, adding broth as needed.
- Once the rice is al dente and has a creamy consistency, remove from heat and stir in grated Parmesan cheese, creating a rich and smooth texture.
- Gently fold in the toasted chopped walnuts, reserving a few for garnish. Season with salt and freshly ground black pepper to taste.
- Let the risotto rest for 2-3 minutes to allow the flavors to meld. Serve immediately, garnishing with the remaining toasted walnuts and an extra sprinkle of Parmesan cheese.
Tips
- Use high-quality Arborio rice and ensure it's at room temperature before cooking for even absorption.
- Patience is key! Stir constantly and add broth gradually to achieve that signature creamy texture.
- Toast your walnuts beforehand to enhance their nutty flavor—but watch carefully to prevent burning.
- Keep your broth warm throughout cooking to maintain a consistent temperature and smooth cooking process.
- Use freshly grated Parmesan for the most intense flavor and best melting properties.
- Don't overcook the rice; it should be al dente with a slight bite in the center.
- Let the risotto rest for a few minutes after cooking to allow flavors to fully develop and texture to settle.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
