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To create a base of rich flavor in your Sweet Corn Risotto, start by sautéing aromatics such as onion and garlic. Heat a generous amount of olive oil or butter in a large, deep skillet over medium heat. Once the oil is shimmering, add finely chopped onions and cook until they become translucent, about 5 minutes. This step is crucial as it helps to develop the natural sweetness of the onions, enhancing the overall depth of flavor in your risotto.

Sweet Corn Risotto Bowls

Discover the joy of cooking with Sweet Corn Risotto Bowls, a comforting Italian dish that brings together creamy Arborio rice and the sweet taste of corn. Perfect for summer months, this easy recipe is versatile enough for various dietary preferences and can be tailored to suit your tastes. With simple ingredients, this nutritious dish packs a flavorful punch, making it a fantastic choice for family dinners or special occasions. Dive into this delicious meal and enjoy the flavors of seasonal produce.
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Ingredients
  

1 ½ cups Arborio rice

5 cups vegetable broth (or chicken broth)

1 cup sweet corn kernels (fresh or frozen)

1 medium onion, finely chopped

3 cloves garlic, minced

½ cup dry white wine (optional, can be replaced with additional broth)

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons olive oil

2 tablespoons butter (or vegan butter)

Salt and pepper, to taste

Fresh basil or parsley, for garnish

Zest of 1 lemon

Instructions
 

Prepare the Broth: In a saucepan, heat the vegetable broth over medium-low heat. Keep it warm but not boiling throughout the cooking process.

    Sauté Aromatics: In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

      Toast the Rice: Add the Arborio rice to the onion and garlic mixture. Stir well to toast the rice for about 2-3 minutes until it becomes slightly translucent around the edges.

        Add Wine: If using, pour in the dry white wine and stir until it is mostly absorbed by the rice, about 2 minutes.

          Gradually Add Broth: Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir frequently, allowing each ladleful of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

            Incorporate Corn: When the rice is just about done, stir in the sweet corn kernels and cook for an additional 2-3 minutes until they are heated through.

              Finish the Risotto: Remove the risotto from the heat. Stir in the remaining tablespoon of butter, Parmesan cheese (or nutritional yeast), lemon zest, salt, and pepper to taste. Mix well until creamy.

                Serve: Spoon the risotto into bowls and garnish with fresh basil or parsley. Drizzle with olive oil if desired.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings