Creamy Corn and Tomato Risotto with Fresh Coriander
Experience the perfect blend of creamy comfort and vibrant flavors with this Creamy Corn and Tomato Risotto with Fresh Coriander. This dish combines tender Arborio rice cooked to silky perfection with sweet corn kernels, juicy cherry tomatoes, and a splash of dry white wine for depth. Finished with a luxurious touch of heavy cream, Parmesan cheese, and a burst of fresh coriander, this risotto is elevated with a hint of lemon juice for a bright, tangy finish. Perfect for weeknight dinners or special gatherings, this one-pot recipe offers a luscious, restaurant-quality meal in just 45 minutes. Serve it warm, garnished with fresh coriander, for a dish that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 5 cups vegetable stock
- 1 cup sweet corn kernels (fresh or frozen)
- 1.5 cups ripe cherry tomatoes, halved
- 0.5 cups heavy cream
- 0.75 cups Parmesan cheese, grated
- 0.5 cups fresh coriander leaves, chopped
- to taste salt
- to taste freshly ground black pepper
- 1 tablespoon lemon juice
Instructions
In a medium saucepan, warm the vegetable stock over low heat and keep it at a gentle simmer.
In a large, heavy-bottomed pot or deep skillet, heat the olive oil and butter over medium heat until melted and shimmering.
Add the chopped onion to the pan and cook for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
Add the arborio rice to the pan and cook for 2-3 minutes, stirring often, until the rice is lightly toasted and coated in oil.
Pour in the white wine and cook for 1-2 minutes, stirring constantly, until the wine has mostly evaporated.
Begin adding the hot vegetable stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for approximately 20 minutes, or until the rice is tender and creamy.
When the rice has about 5 minutes left to cook, add the corn kernels and cherry tomatoes, stirring them into the risotto.
Once the rice is fully cooked and the mixture is creamy, reduce the heat to low and stir in the heavy cream, Parmesan cheese, and fresh coriander.
Season the risotto with salt, freshly ground black pepper, and lemon juice to taste. Adjust the seasoning as needed.
Remove the risotto from the heat and let it sit for 2 minutes to thicken slightly.
Serve the creamy corn and tomato risotto immediately, garnished with additional fresh coriander if desired.
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 6292 mg | 274% | |
| Total Carbohydrate | 230.4 g | 84% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 45.4 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1116 mg | 86% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4440 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
