Grammy's Kitchen · Risotto · Sweet Corn Risotto
One of 89 risotto recipes we measured
from iowagirleats.com
6 cooks on iowagirleats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 561% | 453% |
| fat | 20% | 15% |
| protein add | 18% | 22% |
| vegetables and beans | 111% | 38% |
| aromatics | 56% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1440 g | 6 cups gluten free chicken broth |
| 43 g | 3 Tablespoons butter |
| 308 g | 2 cups sweet corn kernels (~3 small ears) |
| 2 large leeks (white and light green parts only, sliced in half then into thin half moons) | |
| 6 g | 2 cloves garlic (minced) |
| salt and pepper | |
| 14 g | 1 Tablespoon extra virgin olive oil |
| 150 g | 1 large shallot or 1/2 small onion (chopped) |
| 278 g | 1-1/2 cups arborio rice (Lundberg recommended) |
| 118 g | 1/2 cup dry white wine |
| 50 g | 1/2 cup freshly grated parmesan cheese |
Method: 4 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this for Sunday supper tonight. I am so tired trying to find recipes to cook in this heat. This was the perfect recipe using the fresh corn. It was simple to make since I prepped everything before I started. The continuous stirring did not bother me t” — a cook, 5.0★
“Made today as written. My corn was grilled and frozen. Very easy recipe to follow but took me way longer to cook and well worth it. I hope there’s leftovers for my lunch. Very tasty and will definitely make again. Thank you!” — a cook, 5.0★