Corn and Mushroom Risotto

Risotto is the classic rice dish of Northern Italy. Short grain arborio or Italian rice as it's frequently called, readily absorbs the flavours of Ontario sweet corn, fresh mushrooms, onion and prosciutto, while cooking into a creamy sauce-like consistency. No need for constant stirring in this method, just be sure to use a wide, nonstick Dutch oven or skillet with a lid and serve the minute it's ready.

Preparation Time:

Cooking Time:

Serves: 4

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Ingredients

  • 2 cobs Ontario Sweet Corn, husked
  • 1 can (10 oz/284 mL) condensed chicken broth
  • 4 tsp (20 mL) olive oil
  • 1 cup (250 mL) sliced Ontario Mushrooms 
  • 1 large Ontario Onion, chopped
  • 1/4 cup (50 mL) finely chopped prosciutto
  • 1 cup (250 mL) arborio rice
  • 3 tbsp (45 mL) chopped fresh Ontario Parsley
  • Pepper
  • Freshly grated Parmesan cheese

Instructions

With sharp knife, cut corn kernels from cobs to make 2 cups (500 mL); set aside. In large glass measure, combine broth and equal amount of water; set aside.

In nonstick Dutch oven, heat oil over medium heat. Add mushrooms, onion and prosciutto; cook, stirring for 3 minutes. Stir in rice and 1-3/4 cups (425 mL) of the broth; bring to boil. Reduce heat, cover and simmer 8 to 10 minutes, stirring occasionally or until most of the liquid is absorbed. Stir in corn and remaining broth; return to boil. Reduce heat, cover and simmer 10 to 12 minutes or until rice is creamy but still slightly firm in centre. 

Stir in parsley and season with pepper to taste. Serve immediately sprinkled with Parmesan cheese.

Nutritional information

  • PROTEIN: 10 grams
  • FAT: 7 grams
  • CARBOHYDRATE: 60 grams
  • CALORIES: 342
  • FIBRE: 5 grams
  • SODIUM: 500 mg