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Creamed Corn & Parmesan Risotto

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Creamed Corn & Parmesan Risotto
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Creamed Corn & Parmesan Risotto

Added by: on Jun 12th, 2016
After 7 years of talking about it, I have finally signed up to do a French course. Typically I am actually really enjoying it and wish I had done it sooner. Hopefully by the end of next weekend I will be able to string a few sentences together. My only complaint is the huge amount of homework is .. more >
Rating:
0
Prep Time:
5 min
Cook Time:
35 min
Ready In:
40 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 1 onion, finely chopped
  • 2 tbsp of olive oil
  • A knob of butter
  • 350g of risotto rice
  • 1.2 litres of vegetable stock
  • 400g tin of creamed corn
  • 120g Parmesan, freshly grated (plus extra for garnishing)
Nutrition Facts
Creamed Corn & Parmesan Risotto

Servings Per Recipe: 4

Amount Per Serving

Calories: 810

  • Total Fat: 24.2 g
  •     Saturated Fat: 8.9 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 34.1 mg
  • Sodium: 2147.4 mg
  • Total Carbs: 124.7 g
  •     Dietary Fiber: 5.7 g
  •     Sugars: 13.7 g
  • Protein: 25.1 g
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Directions:

1

Heat the oil and butter in a large pan, add the onion and cook gently for 4-5 minutes whilst stirring gently until softened not coloured.

2

Increase the heat, stir in the rice and cook gently for a minute, stirring, until the rice in opaque.

3

In a separate saucepan, pour in the stock and bring to a gentle simmer.

4

Now for the time consuming bit! Add a ladleful of the simmering stock to the pan of rice, stirring continuously until all the liquid has been absorbed.

5

Continue adding ladlefuls of stock, stirring all the time, and making sure all the previous liquid has been almost entirely absorbed before adding the next.

6

After about 20 minutes, by which time the rice will nearly all be cooked, tip the creamed corn into the remaining stock and simmer for a couple of minutes. Then add to the risotto like before. When the risotto is ready it should be tender but al dente.

7

Season to taste and stir in the Parmesan.

8

Serve and garnish with some more Parmesan if desired.

9

Even though this isn't the quickest recipe to cook - it was worth it and I think all that stirring is meditative. I was a little put off by the thought of "creamed corn", I have never cooked with it before, but it worked brilliantly with the risotto and Parmesan and Arabella was also a huge fan. We did discuss how it would work well with pancetta or lardons as well. The other thing I liked about this recipe was how few ingredients it needs, a great and easy family supper idea.

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