Asiago Corn Risotto

Asiago Corn Risotto

prep time

minutes
cook time

minute
servings
6

Ingredients















Cooking Instructions

1

In a 2-quart saucepan, heat the stock and carrot juice until simmering. In a Dutch oven, heat the olive oil; add the onion, garlic, and rice. Cook over medium heat, adding 1 cup of the simmering stock mixture. Stir the rice constantly; gradually add the remaining stock mixture. Cook for 25 to 30 minutes, allowing the liquid to be absorbed. Add the corn, parsley, and herbs; stir in the parmesan and romano. Before serving, sprinkle with pepper and chives; top with the shavings of asiago.


Ingredients















Cooking Instructions

1

In a 2-quart saucepan, heat the stock and carrot juice until simmering. In a Dutch oven, heat the olive oil; add the onion, garlic, and rice. Cook over medium heat, adding 1 cup of the simmering stock mixture. Stir the rice constantly; gradually add the remaining stock mixture. Cook for 25 to 30 minutes, allowing the liquid to be absorbed. Add the corn, parsley, and herbs; stir in the parmesan and romano. Before serving, sprinkle with pepper and chives; top with the shavings of asiago.


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