Creamy Corn Risotto

I tend to make a lot of mistakes when cooking. I won’t read the directions entirely through or will completely forget to pick up an ingredient and then at the last minute need to improvise. This time around, I actually read through the directions beforehand and had everything I needed, except I waited to long to use the Lobster and it had already gone bad. What an expensive mistake! So this recipe was originally a Lobster Corn Risotto, sigh. Anyways, it was still delicious and worth sharing!

Ingredients:

  • 3 cups water
  • 2 cups chopped onion
  • 2 celery stalks, chopped
  • 2 (8-ounce) bottles clam juice
  • 1 tablespoon butter
  • 3/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 1/4 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1 cup frozen corn kernels
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/3 cup chopped green onions
  • 1 tablespoon fresh lemon juice

Add 3 cups water, 2 cups onion, celery, and clam juice to a pan and bring to a simmer over medium heat.

Cover and cook for 20 minutes. Strain the mixture over a bowl and reserve the stock. Add the stock back to the saute pan and keep warm over low heat.

Melt the butter in a medium saute pan over medium heat. Add 3/4 cup onion and the garlic. Cook for 3 minutes, stirring frequently.

Add the rice and cook for 2 minutes, stirring constantly, until the rice becomes translucent.

Add the wine and salt and cook for 2 minutes or until the liquid is mostly absorbed.

Add the stock 1/2 cup at a time, stirring frequently until each portion of the stock is absorbed before adding the next.

Stir in the corn and cook for 2 minutes until heated through.

Remove from heat and stir in the cheese, green onions, and lemon juice.

So this was a really tasty side dish. But I think it goes without saying the lobster would have made this a truly amazing meal. I’m happy the flavors of the risotto still worked even without the lobster though!

This would be a yummy side with grilled chicken or steak.

 

 

Creamy Corn Risotto
Recipe Type: Sides
Author: I Can Cook That
Cook time:
Total time:
Serves: 6
Ingredients
  • 3 cups water
  • 2 cups chopped onion
  • 2 celery stalks, chopped
  • 2 (8-ounce) bottles clam juice
  • 1 tablespoon butter
  • 3/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 1/4 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1 cup frozen corn kernels
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/3 cup chopped green onions
  • 1 tablespoon fresh lemon juice
Instructions
  1. Add 3 cups water, 2 cups onion, celery, and clam juice to a pan and bring to a simmer over medium heat.
  2. Cover and cook for 20 minutes. Strain the mixture over a bowl and reserve the stock. Add the stock back to the saute pan and keep warm over low heat.
  3. Melt the butter in a medium saute pan over medium heat. Add 3/4 cup onion and the garlic. Cook for 3 minutes, stirring frequently.
  4. Add the rice and cook for 2 minutes, stirring constantly, until the rice becomes translucent.
  5. Add the wine and salt and cook for 2 minutes or until the liquid is mostly absorbed.
  6. Add the stock 1/2 cup at a time, stirring frequently until each portion of the stock is absorbed before adding the next.
  7. Stir in the corn and cook for 2 minutes until heated through.
  8. Remove from heat and stir in the cheese, green onions, and lemon juice.
3.1.09

 

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