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Sweetcorn Risotto with Tarragon

Portionen: 2

Zutaten

  • 500 ml vegetable stock
  • 65 g grains of sweetcorn
  • 2 tbsp olive oil
  • 1 shallot chopped
  • 90 g risotto rice e.g. arborio or Carnaroli
  • 50 ml white wine
  • 2-3 tbsp Parmesan grated
  • 1-2 tbsp tarragon chopped

Zubereitung

  • Bring the vegetable stock in a pot to a boil. Sautè the sweetcorn in the vegetable stock for 1 minute until soft. Lift out the sweetcorn with a skimmer and set aside. Lower the heat and gently continue to simmer the stock.
  • Heat the olive oil in a pot and sauté the shallots until soft. Add the rice and stirr until the rice is covered by the olive oil. Add the wine and stirr until it is soaked by the rice. Add some stock and again, stirr until it is also soaked. This way use up the remaining stock until, after about 15 minutes, the rice is soft but still has bite.
  • Stir in the sweetcorn, 1-2 tbsp Parmesan and tarragon. Cover and let the risotto stand 2-3 minutes. Serve with freshly grated Parmesan.

Notizen

vegetarian | gluten free:
Adapted from "World Vegetarian Classics" by Celia Brooks Brown