Mushroom and sweetcorn risotto
Mushroom and sweetcorn risotto

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, mushroom and sweetcorn risotto. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Meanwhile, cut the corn from the cobs and set aside. Infused with a rich corn broth, this corn- and mushroom-studded risotto is a stellar way to celebrate the last of the season's harvest. The pureed corn broth adds a subtle sweet creaminess that builds as the risotto cooks.

Mushroom and sweetcorn risotto is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Mushroom and sweetcorn risotto is something which I’ve loved my entire life. They are fine and they look fantastic.

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

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

We love instant pot recipes - and instant pot risotto is one of our favorites! But when you add some bacon, corn and Cabot Vermont Sharp Cheddar to the risotto, you end up with a next-level, delectable, crowd-pleasing dish. 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. In a medium saucepan, bring chicken stock to a simmer. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

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