Ingredients
Scale
- 1 cup arborio rice
- 4 cups vegetable or chicken broth
- 1 cup fresh sweet corn kernels
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 3–4 slices prosciutto, crisped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (like basil or parsley) for garnish
Instructions
- Heat the broth in a saucepan and keep it warm over low heat.
- Heat olive oil in a large skillet over medium heat and add the chopped onion, cooking until translucent.
- Add garlic and arborio rice, stirring for 1-2 minutes until the rice is slightly toasted.
- Gradually add warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more.
- After about 15-20 minutes, when the rice is creamy and al dente, stir in the sweet corn, heavy cream, and Parmesan cheese.
- Season with salt and pepper.
- Serve topped with crisp prosciutto and fresh herbs.
Notes
For best results, stir the risotto often and use high-quality broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg