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–+ servings

Ricotta, Chive and Corn Risotto

It’s no secret that risotto is one of my favorite dishes to make. It is just so easy, affordable and versatile. I feel like I can make risotto with just about any ingredient combination. It does have a bit more labor than some other dishes but that is were the magic happens and what makes it different than just some rice with other stuff mixed in. This one is extra creamy because of the added ricotta. Honestly, I think corn and chives is just one of the best combinations ever. You can use fresh corn or frozen.
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Cook Time 27 minutes
Servings: 4 servings
Calories: 496
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Arborio Rice
  • 2-3 cloves Minced garlic
  • 2 cups Corn (Fresh or Frozen)
  • 1/2 cup Dry Vermouth or White Wine
  • 4 cups Vegetable Stock
  • 2 tbsp Olive Oil
  • 1 cup Whole Milk Ricotta
  • 5 tbsp Fresh Chives
  • 1/4 cup Grated Parmesan Cheese
  • salt and pepper to taste

Equipment

  • 1 Medium Sauce Pan

Method
 

  1. Saute the garlic, pinch of salt and pepper in 2-3 tbsp olive oil or butter for 1 minute then add corn and rice. Toast the rice in the garlic oil for 1-2 minutes stirring constantly.
  2. Add the vermouth and continue stirring until all the liquid is absorbed by the rice. Then add the warm stock 1/2 cup at a time stirring constantly allowing the rice to absorb the liquid before adding more. (I like to heat my stock in the microwave but you can also heat it on the stove top.)
  3. Once all the stock has been added, add the ricotta and combine completely. Taste for salt and pepper and adjust accordingly. Then add the chopped chives and grated parmesan cheese saving a bit for serving. Dish up in a large bowl or plate and top with more chives or parmesan for serving.

Nutrition

Calories: 496kcalCarbohydrates: 63gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 37mgSodium: 1103mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 1196IUVitamin C: 7mgCalcium: 194mgIron: 3mg

Notes

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