Ingredients
- 6 cups vegetable broth
- 2 1/2 tablespoons unsalted butter
- 1 small sweet onion diced
- 3 cloves garlic minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3 small ears sweet corn shucked, kernels cut from the cob
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley optional, for garnish
Instructions
- In a small saucepan, bring the vegetable broth to a simmer. Keep it warm on low heat.
- In a large saucepan over medium heat, melt the butter. Add the diced sweet onion and sauté until soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute.
- Stir in the Arborio rice and toast for 1-2 minutes until lightly coated with butter. Pour in the white wine and stir until it is fully absorbed. Begin adding the warm broth one ladle (about 1 cup) at a time, stirring constantly. When the rice has cooked for 15 minutes, stir in the corn kernels. Continue adding broth gradually and stirring until the rice is creamy and al dente, about 25-30 minutes total.
- Remove the pan from heat. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Let the risotto sit for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
