Kitchen Concoctions

on a mission to help people gain confidence in the kitchen





  • About Us
    • About Us
    • Featured Work
    • Work With Me
    • Contact
    • FAQ
    • Classes
    • Privacy Policy and Disclosures
  • Recipe Index
  • Crafty Concoctions
    • Crafty Concoctions
    • Party Planning & Entertaining
    • DIY Beauty Treatments
    • Gifts/Gift Baskets
    • Kids Crafty Concoctions
  • Holiday
    • New Year’s
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • 4th Of July
    • Halloween
    • Thanksgiving
    • Christmas
  • Fit Kitchen
    • Fit Kitchen
    • Fitness
    • Healthy Eats
  • Kitchen Adventures
    • Travel
    • Austin, Texas
    • Texas
    • Restaurant Reviews
    • Foodie Field Trip
    • Date Night
  • Dishin’ It Up
    • Dishin’ It Up
    • Kickin’ the Bucket
    • Bites with Bloggers

Rice.

September 8, 2011

Rice. It’s what’s for dinner tonight. And tomorrow night. And EVERY night.

Rice. It is Eric’s preferred side dish. That and broccoli.

I like rice too. But not that much.

If I could go another 6 months without rice I would be happy. Ok maybe I wouldn’t make it 6 months but really, I desperately need a break from rice. At least the plane Jane boring ole white rice we ALWAYS have.

Enter in this Corn Risotto. Thick and creamy. Smooth yet chunky. Sweet and salty. All. At. The. Same Time. This risotto has given me hope in mankind that little humble grain. Maybe. Maybe I can eat it just ONE more time (and not complain as much).
One Year Ago: Strawberries ‘n Cream Ice Cream
Two Years Ago: Mexican Corn on the Cob

Corn Risotto
Printable Version
Prep Time: 15 minutes Cook time: 25 minutes Serves 4-6

3 cups frozen corn, thawed
5 cups chicken broth
4 tablespoons unsalted butter
2 garlic cloves, minced
½ medium onion, diced
1 1/2 cup Arborio rice
1/2 teaspoon dried thyme leaves
1/4 cup grated Parmesan
kosher salt and black pepper

In a food processor, puree 1 1/2 cup of the corn until smooth.
In a saucepan, heat the chicken broth.

In a large skillet, melt the butter. Add the onion and garlic and cook until soft, about 2 minutes. Add the rice and cook, stirring, 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn. Cook, stirring, until the rice has absorbed the liquid, approximately 5 to 7 minutes. Continue cooking with the remaining broth, adding 1 cup at a time.

After the last cup of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add the remaining corn and thyme; cook 2 minutes more. Stir in the Parmesan and salt and black pepper to taste.

adapted from Real Simple, August 2004

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

2 Comments
Filed Under: Side Dish- Pasta/Rice/Grain, Side Dish- Vegetable, Uncategorized

« FYI: Composting
Winner, Winner and a Pork Dinner »

Comments

  1. Deborah says

    September 8, 2011 at 4:25 am

    For some reason, I don't equate rice with risotto, even though risotto is totally made with rice! I love risotto, and this looks anything but boring!

    Reply
  2. Amber says

    September 8, 2011 at 6:30 pm

    Thanks for sharing, this looks like something I "might" be able to get my meat and potatoes husband to try! Thanks again 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.


Hi Y'all, welcome to Kitchen Concoctions!

We are on a mission to help people gain confidence in the kitchen and inspire others to cook, craft and create life long memories with friends and family around the dinner table!

Here you will find family friendly recipes inspired by rich southern flavors and Texas grown ingredients.
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never miss a post!

Subscribe via email!

Blog Archives

©Kitchen Concoctions 2009-2022. All rights reserved. All photography and content are copyright protected. Material may not be duplicated or republished. Please do not use my images without prior written permission. If you would like to share a recipe, please re-write the recipe in your own words and provide appropriate credit with a direct link back to the original recipe on Kitchen Concoctions. Or simply link to the full recipe on Kitchen Concoctions. Thank you!

Site Design By designer blogs