Description
A creamy, comforting Corn and Red Pepper Risotto featuring tender Arborio rice cooked slowly in savory vegetable broth, enriched with roasted red bell peppers, sweet corn, and Parmesan cheese. Perfect as a hearty side or a satisfying vegetarian main dish.
Ingredients
Broth and Butter
- 2 quarts vegetable broth
- ¼ cup unsalted butter
Vegetables
- 1 onion, chopped
- 12 ounce jar roasted red bell peppers, drained and chopped
- 1 ½ cups frozen corn, defrosted
Rice and Cheese
- 1 pound Arborio rice
- ¾ cup freshly grated Parmesan cheese (plus additional for garnishing if desired)
Seasonings
- Freshly ground black pepper, to taste
Instructions
- Heat the broth: Place the vegetable broth in a sauce pot and bring it to a gentle simmer to ensure it’s hot for gradual rice absorption.
- Sauté onions and toast rice: In a large sauté pan, heat the butter over medium heat. Add the chopped onion and cook until translucent and soft, about 4-5 minutes. Add the Arborio rice and stir continuously until each grain looks glossy, indicating it is well-coated with butter.
- Add broth gradually: Pour about ¾ cup of the hot broth into the pan with the rice. Stir continuously until the broth is mostly absorbed. Repeat this process, adding the broth in ¾ cup increments, allowing the rice to absorb each addition before adding more. Continue until the rice is tender, creamy, and all or most of the broth is used — this should take approximately 25-30 minutes.
- Incorporate vegetables and cheese: Remove the pan from heat. Stir in the chopped roasted red bell peppers, defrosted corn, and freshly grated Parmesan cheese. Stir vigorously for about 4 minutes to combine all ingredients well and to enhance creaminess.
- Serve and garnish: Serve the risotto hot, garnished with additional grated Parmesan cheese and freshly ground black pepper to taste.
Notes
- Stirring often while adding broth helps release starch from the rice, giving risotto its signature creamy texture.
- You can substitute vegetable broth with chicken broth if not vegetarian or vegan.
- For a richer flavor, a splash of white wine can be added after sautéing the onions and before adding the rice.
- Parmesan cheese adds umami and saltiness; adjust seasoning accordingly.
- Use fresh roasted red peppers if available for a more vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
