Creamiest Corn and Red Pepper Risotto
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.
- 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
- 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.
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!
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