Skip to Content

Creamiest Corn and Red Pepper Risotto

Sharing is caring!

Creamiest Corn and Red Pepper Risotto

Creamiest Corn and Red Pepper Risotto

Jessica Braider
Scramble customer service and food photography guru, Linda Wolpert, shared this super creamy, delicious risotto recipe with us, which we adapted a little to decrease the number of steps, but found no difference in the amazing flavor. The secret to the creaminess is the use of goat cheese rather than Parmesan.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4 servings

Ingredients
  

  • 4 cups reduced-sodium chicken or vegetable broth (or use any variety)
  • 2 Tbsp. extra virgin olive oil
  • 3 scallions white and light green parts, chopped, dark green parts can also be chopped use as a garnish, if desired
  • 1 cup red bell pepper chopped, or use ¾ jarred red bell peppers, chopped
  • 1 cup Arborio rice
  • 1/2 cup white wine optional
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 cups corn kernels frozen or fresh
  • 3 - 4 oz. crumbled goat cheese
  • 5 - 6 oz. baby spinach optional

Instructions
 

  • In a medium saucepan, heat the broth until it just simmers and then turn it down to low. Meanwhile, in a large saucepan, heat the oil over a medium-high heat. When it is shimmering, add the scallions and bell peppers and sauté until they have softened, about 3 minutes.
  • Add the rice and stir it well so that the ends start to turn translucent, 1 - 2 minutes, then add the wine (optional) or 1/2 cup of the broth, salt, and pepper, and stir until the liquid is fully absorbed.
  • Add 1 cup of the broth, stirring occasionally, until it is fully absorbed, then continue adding 1 cup at a time, allowing the broth to be absorbed before adding more.
  • When you add the final cup of broth, also add the corn and stir well. Continue cooking until the broth is fully absorbed.
  • Stir in the goat cheese and serve immediately, either on its own or on top of a bed of spinach, if desired, which will get gently cooked by the hot risotto on each plate.

Notes

Do Ahead or Delegate: Chop the scallions and bell pepper, cut the kernels off the corn if using fresh, crumble the goat cheese if necessary and refrigerate.
Scramble Flavor Booster: Sprinkle the top with crushed red pepper flakes or serve with grated Parmesan cheese.
Tip: Ever wondered why risotto recipes call for a special kind of rice? Short-grain rices, such as Arborio, have a higher starch content, which means that they absorb liquid more slowly and allow the dish to become creamier.
Nutritional Information Per Serving (% based upon daily values): Calories 412, Total Fat: 13g, 21%; Saturated Fat: 5g, 24%; Cholesterol: 11mg, 4%; Sodium: 302mg, 13%; Total Carbohydrate: 61g, 20%; Dietary Fiber: 4g, 17%; Sugar: 4g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!
Recipe Rating