Caraway Corn Risotto with Bitter Greens
main dishes

Caraway Corn Risotto with Bitter Greens

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Corn adds sweetness and creaminess to this risotto while bitter greens add contrasting flavor and texture. Use frozen corn or, when in season, try with fresh corn cut off the cob.
  • 15m

    prep time

  • 45m

    Cook Time

  • 499

    Calories

  • 11

    Ingredients

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Ingredients

6

Servings

Instructions

  • Place corn in bowl of food processor; cover. Process until pureed and smooth. Set aside. Bring chicken stock and cream to simmer in medium saucepan on low heat

  • Melt butter in large heavy skillet on medium heat. Add onion; cook and stir 3 minutes or until lightly browned. Add garlic and caraway seed; cook and stir 2 minutes. Stir in rice and corn puree; cook 2 minutes

  • Stirring constantly, add warmed stock mixture, 1 cup at a time, until liquid is absorbed by rice after each addition. (It takes about 35 minutes for all of the stock mixture to be absorbed and the risotto to become thick and creamy.) Stir in greens and pepper with last cup of stock mixture. Sprinkle with Parmesan cheese

Nutrition information (per Serving)

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