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Sweetcorn and Spring Onion Risotto
Over a year ago
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Ingredients
- 600ml chicken/veg stock
- 1 large sweetcorn cob
- 1 shallot. chopped
- 3tbsp olive oil
- 200 g risotto rice
- 4tbsp Dry White Wine
- 2 spring onion sliced
- 200g tin creamed corn
- 3tbsp parmesan cheese. grated
- knob unsalted butter
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Method
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1
1 Remove corn from cob
2 Saute shallots in 2 tbsp olive oil for 5 mins. Add rest of oil and sweetcorn. Cook for 2 mins and add rice
3 Pour in wine and reduce. Add stock until used up.
4 Stir in spring onion and cook for 2 mins. Stir in creamed corn, half parmesan and butter. Serve with sprinkled parmesan
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