Vegan Corn Risotto

Name: Vegan Corn Risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 to 8 servings
Cuisine: Québécoise
Ingredients: 1/4 cup (60 ml) olive oil; 1 clove garlic, minced; 1 teaspoon (5 ml) paprika; 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

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

Servings: 6 to 8
Preparation time: 20 minutes
Cooking time: 30 minutes

See the recipe

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.