Charred sweetcorn risotto recipe
This family-approved dinner is cooked in one pot for an easy weeknight dish. Charred corn is the hero veggie here, with lemon and garlic for lots of flavour!
See method- Serves 4
- Takes 35 mins
- 433 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 300g frozen sweetcorn
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 lemon, zested and juiced
- 300g long-grain rice
- 1 reduced-salt vegetable stock cube, made up to 800ml
- 125g baby spinach
- 100g soft cheese
- 25g pecorino
- 10g fresh basil, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 1820kJ 433.0kcal
- Fat
- 13g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 64.4gProtein 12.5gFibre 4.6g
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- Heat a lidded frying pan over a high heat. Add the sweetcorn, stirring until it stops steaming. Use a spatula to press down on the corn for 30 secs. Stir and repeat for 6-7 mins until charred. Season, transfer to a bowl and set aside.
- Reduce the heat to medium, add the oil and fry the onion for 5-6 mins until soft and pale golden. Add the garlic and lemon zest and stir for 1 min. Add the rice and cook for another 2 mins, stirring regularly.
- Stir in the stock, season, then bring to a simmer. Cover, reduce the heat to low and simmer for 12-15 mins, stirring 2-3 times, until the stock has been absorbed and the rice is tender. Add a splash of water to loosen if needed.
- Stir through the spinach, soft cheese and most of the corn and cook until the spinach has wilted. Stir in the pecorino, lemon juice and basil, then serve topped with the remaining sweetcorn and a twist of black pepper.
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