Risotto with Corn and Basil




Rating: 3.47 / 5.00 (215 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:












Instructions:

For the risotto with corn and basil, first peel the shallots and finely dice them.

Melt the butter in a pot. Sauté the shallots until translucent. Sauté the rice for a few minutes and deglaze with white wine. Add salt and pepper.

Gradually pour in the soup, stirring all the time. The rice should be covered with liquid.

In the meantime, pluck the basil. Cut 2/3 of it into fine strips. Drain the corn and let it drain. Towards the end of the cooking time, when the rice has absorbed almost all the liquid, stir in the Parmesan, chopped basil and corn.

Before serving, garnish the risotto with corn and basil with the remaining basil leaves and some shaved Parmesan.

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