Mushroom and sweetcorn risotto
Mushroom and sweetcorn risotto

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mushroom and sweetcorn risotto. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Mushroom and sweetcorn risotto is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Mushroom and sweetcorn risotto is something that I have loved my entire life.

Meanwhile, cut the corn from the cobs and set aside. Tweaking those rules here means you can make easily make risotto that turns out creamy, delicious and very satisfying without hovering over the pot. And the bonus is that with all the meaty mushrooms, sweet corn and leeks in this dish, you have a great one-dish vegetarian meal or all-in-one side dish in less than an hour.

To begin with this particular recipe, we have to first prepare a few components. You can cook mushroom and sweetcorn risotto using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mushroom and sweetcorn risotto:
  1. Take 1 onion, chopped
  2. Prepare 3 chopped portobello mushrooms
  3. Take 4 clove garlic
  4. Prepare 200 grams risotto rice
  5. Get 500 ml vegetable stock
  6. Take 200 ml white wine
  7. Make ready olive oil
  8. Make ready parmesan cheese
  9. Get Salt and pepper
  10. Take 1 cup sweetcorn

I continually test the doneness of the arborio rice and add more broth as needed. In a medium saucepan, bring chicken stock to a simmer. This colorful risotto serves as a luxurious showcase for summer's bounty of tomatoes and corn. This is about as colorful and summery a risotto as you can get.

Instructions to make Mushroom and sweetcorn risotto:
  1. Fry off onions, garlic and mushrooms with olive oil until soft and brown
  2. Add risotto rice, allow to fry for 5 minutes before adding 100 ml of the stock
  3. Allow rice to absorb stock each time before adding more, 100 ml at a time
  4. Add wine 100 ml at a time. Add sweetcorn.
  5. Add a handful of parmesan cheese and pinch of salt and pepper to taste
  6. Continue to stir and serve with garlic bread and extra parmesan (optional)

The tomatoes and broth team up as a rich medium for the rice. Don't add the corn too soon, or it will develop a starchy texture like the rice. For the risotto: Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. In a medium saucepan over medium heat, bring chicken broth to a simmer.

So that is going to wrap this up for this exceptional food mushroom and sweetcorn risotto recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!