Creamy risotto with sweet corn and tangy roasted red bell pepper, it’s a naturally gluten-free vegetarian dish made in heaven. This makes a large amount of risotto, use the servings slider on the recipe card to easily adjust the ingredient amounts.
12ouncejar roasted red bell peppersdrained and chopped
1 ½cupsfrozen corndefrosted
¾cupfreshly grated Parmesan cheeseplus additional for garnishing if desired
freshly ground black pepper
Place the broth in a sauce pot, and bring to a simmer.
Heat butter over medium heat in a large sauté pan. Add onion, and cook until translucent. Add rice and stir until rice looks glossy. Add white wine, bring to a simmer, and add about ¾ cup hot broth. Cook, stirring, until the rice absorbs broth. Continue to add broth in about 3/4 cup increments, waiting until each addition is absorbed, until the rice is cooked through, and is tender and creamy, and all or most of the broth is used.
Remove from heat. Stir in the chopped red peppers, corn, and grated Parmesan. Stir vigorously about 4 minutes.
Serve hot, garnished with additional grated Parmesan and freshly ground black pepper.
Makes 10-6 servings depending on how you serve it (side dish or main dish)