Easiest Way to Cook Appetizing Mushroom and sweetcorn risotto

Mushroom and sweetcorn risotto. 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. Feel free to sub in your favorite mushrooms; steer clear of large.

And I don't call it lazy because it's a no-brainer, turn on the stove and walk away kind of dish. I actully used canned sweet corn and a wild mushroom mix. Whenever I make risotto, I alway end up using more water/chicken broth. You can cook Mushroom and sweetcorn risotto using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mushroom and sweetcorn risotto

1. You need 1 of onion, chopped.
2. It's 3 of chopped portobello mushrooms.
3. You need 4 clove of garlic.
4. Prepare 200 grams of risotto rice.
5. You need 500 ml of vegetable stock.
6. Prepare 200 ml of white wine.
7. You need of olive oil.
8. You need of parmesan cheese.
9. You need of Salt and pepper.
10. It's 1 cup of sweetcorn.

I continually test the doneness of the arborio rice and add more broth as needed. When melted, add the red onion. Heat a large heavy bottomed pan, such as a Le Creuset Dutch oven over medium heat. In a medium saucepan, bring chicken stock to a simmer.

Mushroom and sweetcorn risotto instructions

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).

This vegetarian sweet corn and zucchini risotto recipe is such a great way to enjoy summertime vegetables! The zucchini is grated, so it melts into every bite while still maintaining a great texture, and the corn cobs are used to add flavor and starch to the broth base. The leftovers are great for brunch served with a fried egg on top. Sweet Corn Risotto with Shrimp - Sweet corn adds a nice crunch to creamy risotto, it's topped with sautéed shrimp and salty bacon for a scrumptious dinner. I used Imagine vegetable broth for my Corn Risotto.