Parmesan is a staple ingredient in risotto. In this version, its salty, tangy flavor plays well with sweet corn and fresh herbs. While the rice is cooking, make a quick Parmesan cream sauce to stir in at the end. It speeds up the cooking process and creates the silkiest texture you can imagine!
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 4 scallions, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 clove garlic, thinly sliced
- 1 cup arborio rice
- 3/4 cup dry white wine
- 3 1/4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups grated Parmesan
- 1/4 cup chopped chives, plus more for serving
- 1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
- 2 cups fresh or thawed frozen corn kernels
Instructions
- Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
- Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
- Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
- Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
- When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 898 |
| Total Fat | 50 g |
| Saturated Fat | 30 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 38 g |
| Cholesterol | 147 mg |
| Sodium | 1217 mg |