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Risotto is a classic Italian dish celebrated for its creamy texture and rich flavors, making it a comforting staple in many households. This dish, which originated in the northern regions of Italy, is traditionally made by slowly cooking Arborio rice in broth, allowing the starches to release and create a luscious consistency. Among the many variations of risotto, Sweet Corn Risotto Bowls stand out for their fresh, vibrant flavors and heartwarming qualities. The addition of sweet corn not only enhances the dish with a touch of sweetness but also embodies the essence of summer and the importance of using seasonal ingredients.

Sweet Corn Risotto Bowls

Discover the delightful taste of Sweet Corn Risotto Bowls, a comforting Italian classic that combines creamy Arborio rice with the fresh sweetness of corn. This recipe takes you through the process of creating a rich and flavorful dish, perfect for family meals or gatherings. With its creamy texture and vibrant seasonings, this risotto invites endless variations. Bring the essence of summer to your table with a bowl that’s satisfying and full of nutritious goodness!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

2 cups fresh sweet corn (or frozen)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup freshly grated Parmesan cheese (optional, for a creamier texture)

1/2 cup heavy cream (optional)

2 tablespoons olive oil

1 tablespoon unsalted butter

Salt and pepper to taste

Fresh basil leaves, for garnish

Lemon wedges, for serving

Instructions
 

Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

    Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains in the oil and butter. Cook for 1-2 minutes until the rice is slightly translucent at the edges.

        Add the Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir frequently and allow the mixture to absorb most of the liquid before adding more. Continue this process for about 20 minutes, or until the rice is creamy and al dente.

          Incorporate Sweet Corn: When the rice is almost ready, stir in the sweet corn and cook for an additional 5 minutes. If you prefer your corn tender, you may add it earlier in the cooking process.

            Finish with Cheese and Cream: If using, add the grated Parmesan cheese and heavy cream to the risotto. Stir until well combined and creamy. Season with salt and pepper to taste.

              Serve: Spoon the risotto into bowls. Garnish with fresh basil leaves and serve with lemon wedges on the side for an extra zing.

                Enjoy: Relish each bite of your Sweet Corn Risotto Bowls, appreciating the harmonious blend of flavors and the creamy texture!

                  Prep Time, Total Time, Servings: 10 mins | 35 mins | Serves 4