Creamy Corn and Tomato Risotto with Fresh Coriander

Experience the perfect blend of creamy comfort and vibrant flavors with this Creamy Corn and Tomato Risotto with Fresh Coriander. This dish combines tender Arborio rice cooked to silky perfection with sweet corn kernels, juicy cherry tomatoes, and a splash of dry white wine for depth. Finished with a luxurious touch of heavy cream, Parmesan cheese, and a burst of fresh coriander, this risotto is elevated with a hint of lemon juice for a bright, tangy finish. Perfect for weeknight dinners or special gatherings, this one-pot recipe offers a luscious, restaurant-quality meal in just 45 minutes. Serve it warm, garnished with fresh coriander, for a dish that’s as visually stunning as it is delicious.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1.5 cups arborio rice
• 0.5 cups dry white wine
• 5 cups vegetable stock
• 1 cup sweet corn kernels (fresh or frozen)
• 1.5 cups ripe cherry tomatoes, halved
• 0.5 cups heavy cream
• 0.75 cups Parmesan cheese, grated
• 0.5 cups fresh coriander leaves, chopped
• 0 to taste salt
• 0 to taste freshly ground black pepper
• 1 tablespoon lemon juice

Directions

Step 1

In a medium saucepan, warm the vegetable stock over low heat and keep it at a gentle simmer.

Step 2

In a large, heavy-bottomed pot or deep skillet, heat the olive oil and butter over medium heat until melted and shimmering.

Step 3

Add the chopped onion to the pan and cook for 3-4 minutes, or until softened and translucent.

Step 4

Stir in the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.

Step 5

Add the arborio rice to the pan and cook for 2-3 minutes, stirring often, until the rice is lightly toasted and coated in oil.

Step 6

Pour in the white wine and cook for 1-2 minutes, stirring constantly, until the wine has mostly evaporated.

Step 7

Begin adding the hot vegetable stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for approximately 20 minutes, or until the rice is tender and creamy.

Step 8

When the rice has about 5 minutes left to cook, add the corn kernels and cherry tomatoes, stirring them into the risotto.

Step 9

Once the rice is fully cooked and the mixture is creamy, reduce the heat to low and stir in the heavy cream, Parmesan cheese, and fresh coriander.

Step 10

Season the risotto with salt, freshly ground black pepper, and lemon juice to taste. Adjust the seasoning as needed.

Step 11

Remove the risotto from the heat and let it sit for 2 minutes to thicken slightly.

Step 12

Serve the creamy corn and tomato risotto immediately, garnished with additional fresh coriander if desired.

Nutrition Facts

Serving size	(2591.6g)

Amount per serving	% Daily Value*
Calories	2344.7

Total Fat 125.5g	0%
Saturated Fat 57.1g	0%
Polyunsaturated Fat 6.2g
Cholesterol 242mg	0%
Sodium 6292.5mg	0%
Total Carbohydrate 230.4g	0%
Dietary Fiber 30.9g	0%
Total Sugars 45.4g
Protein 66.0g	0%

Vitamin D 0IU	0%
Calcium 1116.4mg	0%
Iron 15.7mg	0%
Potassium 4439.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 11.4%

Carbs: 39.8%