This is the time of year when vendors start showing up on street corners selling sweet corn. It's tasty, and often locally grown.
We all know that eating sweet corn off the cob is great. But in today's House Works, Chef Judy Gilliard shares another tasty recipe for sweet corn that's perfect as a side dish or simply as a savory main dish on a summer night.
Sweet Corn Risotto
2 tablespoons olive oil
1 small onion, chopped
1/2 teaspoon red chili flakes
1/2 teaspoon black pepper
1 cup short-grain rice, Aborio
1/3 cup dry vermouth
3 cups chicken broth
4 cobs corn, corn removed from cobs
2/3 cup Parmesan cheese, grated
1/3 cup fresh parsley, chopped
Heat oil and sauté onion until soft.
Add rice, red chili flakes, black pepper and sauté over medium high heat until all rice is coated with oil.
Add vermouth and stir until absorbed.
Add chicken broth 1 cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender stirring constantly. Mix in corn kernels and stir until corn is heated through.
Add parsley and Parmesan cheese and fold in.
Per Serving (excluding unknown items): 295 Calories; 9g Fat (27.6% calories from fat); 11g Protein; 41g Carbohydrate; 3g Dietary Fiber; 7mg
Cholesterol; 561mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat