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Sweet Corn Risotto with Cheddar and Mushrooms

Karen Tedesco
This easy weeknight risotto requires little stirring. It's full of sweet corn, mushrooms. leeks and cheddar cheese and takes less than an hour to cook.
5 from 2 ratings
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Whole Grains
Cuisine Vegetarian
Servings 6 servings
Calories 320 kcal

Ingredients
 

  • 4 ears sweet corn shucked (about 2 cups)
  • Extra virgin olive oil
  • Kosher or sea salt
  • 4 ounces (125 g) shiitake mushroom caps or cremini mushrooms sliced
  • 2 leeks white part only, halved lengthwise and thinly sliced
  • 1 small jalapeño finely chopped
  • 1 cup (200 g) short grain rice such as Arborio or Carnaroli
  • 4 cups (946 ml) chicken broth or vegetable broth
  • 1 ½ cups (170 g) grated white cheddar cheese
  • 2-3 tablespoons (45 g) butter or mascarpone cheese optional
  • 2 scallions green tops only, trimmed and sliced thin
US Customary - Metric

Instructions
 

  • Preheat the oven to 425 (220 C) degrees.
  • Shave the kernels from the cob with a sharp knife (or your favorite gadget).
  • Spread the corn on a rimmed baking sheet. Toss with a tablespoon or two of olive oil and a generous pinch of salt. Roast the corn until golden brown in spots, about 20 minutes.
  • Put a large (12-14 inch) skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. Add the mushrooms and cook in one layer until they start to brown on one side. Stir them around and continue cooking until they're soft and lightly brown all over, about 10 minutes total. Transfer the mushrooms to a plate and season with salt to taste.
  • Wipe out the pan if needed, and return to medium-high heat. Pour in more olive oil to coat the pan. Add the leeks, jalapeño and a large pinch of salt. Cook 5 minutes, until wilted and softened.
  • Add the rice, cooking and stirring for 2 minutes.  Pour in 3 cups of the stock and bring to a boil. Stir, then lower the heat so that the liquid simmers at a gentle bubble. 
  • Cook about 15 minutes or until just about all the water is evaporated. Stir the rice again, then add the remaining stock. Turn the heat back up to high to bring it to a simmer, and cook until the rice becomes thick and creamy. Remove from the heat and stir in the corn, mushrooms, cheese and butter or mascarpone, if using.
  • Taste the risotto for seasoning and add more salt if needed. Sprinkle the scallion greens over the risotto and serve right away.

Notes

  • The key to cooking risotto with this method is to use a wide shallow pan (12-inches) so the liquid absorbs evenly.
  • Roasting the corn adds a delicious toasty taste to it, but if you don't feel like turning on the oven, cook the corn in a skillet on the stovetop until it starts to turn golden. 
  • The corn and mushrooms can be cooked up to 3 days ahead.

Nutrition

Calories: 320kcalCarbohydrates: 46gProtein: 12gFat: 11gSodium: 844mgFiber: 3gSugar: 7g
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