Can you stand one more post with sweet corn??? Creamy Sweet Corn Risotto.
Over the summer once sweet came in season, I made a lot of things with those sweet delicious ears. Corn chowder, grilled corn with compound butter, and even a corn relish.
Looking back over posts I’ve done with sweet corn……I have done a lot!
Sweet corn is my very favorite veggie! I would chose it over all others!!
I also love my pressure cooker. Making Risotto in a pressure cooker is about the easiest thing in the world. No stirring, stirring, stirring…….oh my aching arm. Just put the ingredients in the cooker, set it and forget it.
Perfect for a side dish with grilled meat or fish. Serve it alone with a salad and crunchy bread for a meat free meal.
If you purchase a pressure cooker look for one with the sear component, it makes it a true miracle cooker. Melt the butter and add red pepper, onion, and garlic, sautéing until translucent.
The rice and corn are next, followed by a splash of white wine. Arborio rice, once grown exclusively in Italy, is valued for their high starch content and the subsequent creaminess they bring to risotto.
Chicken stock……use stock, it has a much richer flavor than broth. Pour in and then all thats left to do is set it and forget it. Short term……
Release the steam and add a touch more stock, reseal and cook for another few minutes.
To finish add parmesan cheese and garnish with green onions.
Sweet,creamy, and oh so easy, whether its sweet corn season or not, try Creamy Sweet Corn Risotto.
- 4 tablespoons butter, divided
- 1 large red bell pepper, chopped
- ½ cup chopped onion
- 2 teaspoons minced garlic
- 4 cups fresh corn kernels
- 1 cup uncooked Arborio rice or other medium-grain rice
- ¼ cup dry white wine
- 4½ cups chicken stock
- Salt & Pepper to taste
- ¾ Parmesan cheese
- ½ cup sliced green onions
- In a 6-quart pressure cooker set on sear, melt 2 tablespoons butter over medium heat. Add red pepper, onion and garlic, sauté until translucent, about 4 minutes. Add rice and corn and cook, stirring, 1 minute more. Add wine and cook until wine evaporates, about 30 seconds. Add 3 cups of chicken stock; season with salt and pepper.
- Secure lid. Set pressure cooker on rice setting for 10 minutes. Vent pressure, then remove lid. Stir in remaining 1½ cups broth, secure pressure cooker lid again and cook for an additional 10 minutes. Vent pressure, then remove lid and stir in cheese and remaining 2 tablespoons butter. Finish with sliced green onions and serve immediately.