["Sweetcorn Risotto | Recipes

Ingredients
Method

Ingredients

- 2 tins Green Giant Sweetcorn
- 60 g Butter
- 1 Ltr Chicken stock
- 0.5 tsp Saffron threads
- 0.5 tsp Ground tumeric
- 1 small Onion (chopped)
- 1 Garlic clove (crushed)
- 1 Tbs Olive oil
- 150 g Arborio rice
- 250 ml White wine
- 2 Tbs Double cream
- 10 Basil leaves (finely chopped)

Method

1

Melt 3 tablespoons butter over medium heat; add corn, salt, pepper and 1/4 cup broth. Cook and stir for 3-5 minutes or until corn is tender. Remove from frying pan and set aside; keep warm.

2

In a large saucepan, heat saffron and remaining broth; keep warm.

3

in the same frying pan, saute onion in oil and 3 tablespoons butter until tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

4

Add warm broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (cooking time is about 20 minutes).

5

Stir in the cream, reserved corn mixture and remaining butter; cook and stir until heated through. Sprinkle with basil. Serve immediately.

Comments & Ratings

More Green Giant recipes

	2 tins	Green Giant Sweetcorn
	60 g	Butter
	1 Ltr	Chicken Stock
	0.5 tsp	Saffron Threads
	0.5 tsp	Ground Tumeric
	1 small	Onion (chopped)
	1	Garlic Clove (crushed)
	1 Tbs	Olive Oil
	150 g	Arborio Rice
	250 ml	White Wine
	2 Tbs	Double Cream
	10	Basil Leaves (finely chopped)

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Sweetcorn Risotto

Ingredients

Method

1

2

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5

Comments & Ratings