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Corn and Red Pepper Risotto Recipe

Corn and Red Pepper Risotto Recipe
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★★★★★

4.8 from 23 reviews

A creamy and flavorful Corn and Red Pepper Risotto featuring tender Arborio rice cooked in simmering vegetable broth, enriched with sautéed onions, roasted red bell peppers, sweet corn, and finished with freshly grated Parmesan cheese. This vegetarian risotto is perfect as a comforting main dish or an elegant side.

Ingredients

Scale

Broth

  • 2 quarts vegetable broth

Sauté Base

  • ¼ cup unsalted butter
  • 1 onion, chopped

Main Ingredients

  • 1 pound Arborio rice
  • 1 cup dry white wine
  • 12 ounces jar roasted red bell peppers, drained and chopped
  • 1 ½ cups frozen corn, defrosted
  • ¾ cup freshly grated Parmesan cheese (plus additional for garnishing if desired)
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare Broth: Place the vegetable broth in a sauce pot and bring it to a gentle simmer. Keep it warm on low heat throughout the risotto cooking process to ensure proper absorption.
  2. Sauté Onions and Toast Rice: In a large sauté pan, heat the unsalted butter over medium heat. Add the chopped onions and cook until they turn translucent and soft. Next, add the Arborio rice and stir continuously until each grain is well coated with butter and looks glossy.
  3. Deglaze and Begin Absorbing Broth: Pour in the dry white wine and bring the mixture to a simmer. Add about ¾ cup of the hot vegetable broth to the rice, stirring constantly until the liquid is absorbed.
  4. Cook the Risotto: Continue adding the broth in ¾ cup increments, waiting for each portion to be mostly absorbed before adding the next. Stir frequently to release the rice’s starch, resulting in a creamy texture. Continue until the rice is tender but still has a slight bite, and most or all of the broth is used; this usually takes about 18-20 minutes.
  5. Incorporate Vegetables and Cheese: Remove the risotto from heat. Stir in the chopped roasted red peppers, defrosted corn, and freshly grated Parmesan cheese. Stir vigorously for about 4 minutes to blend flavors and achieve a creamy, cohesive texture.
  6. Serve: Spoon the risotto onto plates or bowls while hot. Garnish with additional grated Parmesan cheese and freshly ground black pepper to taste. Serve immediately for best flavor and texture.

Notes

  • Use warm vegetable broth to ensure even cooking and proper absorption by the rice.
  • Stir the risotto frequently to release starch and achieve the classic creamy texture.
  • For a richer flavor, you can substitute butter with olive oil or a mix of both.
  • To make this dish vegan, omit the Parmesan cheese or substitute with a vegan cheese alternative.
  • Adding fresh herbs like basil or thyme can add extra aroma and freshness to the dish.

Nutrition

Keywords: Corn and Red Pepper Risotto, Vegetarian Risotto, Italian Rice Dish, Roasted Red Pepper Risotto, Creamy Risotto Recipe

Find it online: https://recipeswithmia.com/corn-and-red-pepper-risotto-recipe/