Sweet Corn Risotto

45 mins (prep 15, cooking 30)
12 ingredients
6 servings
This recipe is best using sweet corn picked fresh from the garden or from your local farmer's market. In the winter months you can make this dish with canned corn and it is still very good. Adapted from The New Vegetarian Epicure.

Categories:  <-60-mins , side-dish , pasta,-rice-and-grains , rice , lunch~snacks , vegetarian , vegetable , corn , time-to-make ,
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Serving Size (336.47 g)
Servings 6
Amount per Serving
Calories 326.0 Calories from Fat 34.29
% Daily Value *
Total Fat 3.81g 35.18%
Saturated Fat 1.07g 32.0%
Trans Fat 0.04g %
Cholesterol 2.65mg 5.3%
Sodium 951.3mg 237.83%
Total Carbohydrate 59.23g 118.45%
Dietary Fiber 1.87 g 44.8%
Sugars 2.32 g %
Protein 4.4g 52.84%
Vitamin A 531.35IU% Vitamin C 0.0mg%
Calcium 4.69mg% Iron 2.91mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
canned corn, chopped onions, pinch salt, grated parmesan cheese, chopped flat leaf parsley, chopped parsley