Vegan Corn Risotto
I’ve never made a risotto recipe before, so I thought it was about time!
Since I always like to give my personal touch, even to more classic recipes, I decided to add corn to add texture and a little sweetness to the dish.
It’s the perfect way to make the most of our delicious corn! I suggest serving this recipe with grilled chicken or another protein of your choice! Enjoy!
Margaux xx
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- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Servings: 6 to 8
Ingredients
Paprika and Garlic Oil
- 1/4 cup (60 ml) olive oil
- 1 clove garlic, minced
- 1 teaspoon (5 ml) paprika
Vega Risotto
- 3 tablespoons (45 ml) olive oil
- 1 small white onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) finely chopped fresh thyme
- 1/4 teaspoon (1.25 ml) hot pepper flakes
- 1 1/2 cups (315 g) arborio rice
- 1/2 cup (125 ml) white wine
- 3/4 teaspoon (3.75 ml) salt
- 7 cups (1.75 L) vegetable or chicken broth
- Kernels from 6 ears of cooked corn
- 1 cup (250 ml) plant-based cream
- 1/3 cup (30 g) vegetable Parmesan cheese
- Pepper, to taste (I recommend a generous amount!)
- 1/3 cup (15 g) finely chopped fresh parsley
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Preparation
Paprika and Garlic Oil
- In a small frying pan, heat the oil over medium-high heat and cook the garlic with the paprika for 2 minutes, stirring often. Reserve.
Vegan Risotto
- In a large Dutch oven, heat the oil over medium heat and cook the onion for 4 minutes, stirring often.
Add the garlic, fresh thyme and hot pepper flakes and continue cooking for 2 minutes. - Add the arborio rice and toss to coat with oil.
- Deglaze with the white wine and cook until the rice has absorbed the wine.
- Add 1 cup (250 ml) broth at a time, stirring often and waiting for the rice to absorb the broth between each addition.
Continue until no broth remains. - Place the vegetable cream and 1 cup (150 g) of corn kernels in a narrow container. Using a blender attachment, blend until smooth. Pour the cream into the stewpot with the remaining corn, Parmesan and pepper.
Stir gently. - Serve risotto with parsley, paprika oil and a protein of your choice, if desired.
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