This is an outstanding and unusual risotto dish. People always think risotto is difficult and time-consuming to make. On the contrary, it takes about 20 minutes more than regular rice. Instead of the butter and cheese in many restaurant risottos, my version uses heart-healthy olive oil and a small amount of Parmesan cheese for flavor.
1. Spray a non-stick skillet with cooking oil and place over medium heat. Sauté the corn, stirring often, until slightly charred, about 8 minutes. Set aside.
2. Combine the egg, cheese, olive oil, lemon juice, 1 tsp garlic and mustard in a food processor. Purée until smooth.
3. Bring the stock to a boil in a large saucepan. Reduce the heat to a simmer.
4. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium-high heat. Add the onion and 1 1/2 tsp garlic and sauté until softened, about 5 minutes. Stir in the rice and cook, stirring, for 1 minute.
5. Reduce the heat to medium. Add 1/2 cup of the simmering stock and cook, stirring constantly, until the liquid is absorbed. Continue to add stock, 1/2 cup at a time, stirring constantly and making sure all the liquid is absorbed before making the next addition. It will take about 18 minutes. The rice should be tender but slightly firm at the center. Adjust the heat as necessary to maintain a slow, bubbling simmer.
6. When the rice is done, stir in the parsley, red pepper and corn. Stir in the sauce and serve immediately.
1 3/4 cups canned corn kernels, drained (or use frozen)
3/4 cup chopped onion
1/4 cup grated Parmesan cheese
3 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 tsp minced fresh garlic
1/2 tsp Dijon mustard
4 1/4 cups chicken or vegetable stock
2 tsp vegetable oil
1 1/2 tsp minced fresh garlic
1 1/2 cups arborio rice
1/2 cup chopped fresh parsley
1 large red bell pepper, roasted and chopped
Nutritional Analysis per Serving
Protein 13 g
Fat 13 g
Saturated Fat 2.6 g
Carbohydrates 54 g
Cholesterol 39 mg
Sodium 467 mg
Fiber 3.5 g
Prep Time: 15 minutes
Cook Time: 32 minutes
Make Ahead: Roast pepper and sauté corn up to 2 days in advance and refrigerate. Roasted peppers can be frozen for up to 4 months. Prepare the sauce and refrigerate for up to 2 days or freeze for up to 1 month.