Grammy's Kitchen · Risotto · Sweet Corn Risotto
One of 89 risotto recipes we measured
from www.budgetbytes.com
6 cooks on www.budgetbytes.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 454% | 453% |
| fat | 15% | 15% |
| protein add | 18% | 22% |
| vegetables and beans | 0% | 38% |
| aromatics | 27% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 corn cobs ($0.99) | |
| 75 g | 1/2 small sweet onion ($0.94) |
| 43 g | 3 Tbsp salted butter, divided ($0.42) |
| 278 g | 1 1/2 cups arborio rice ($2.28) |
| 59 g | 1/4 cup white wine* ($0.58) |
| 1200 g | 5 cups vegetable broth ($1.45) |
| 50 g | 1/2 cup shredded Parmesan cheese ($2.71) |
Method: 8 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The first time I made this I used canned corn and tipped the liquid from the can into the broth in place of simmering the cobs (it was all I had on hand in the pantry). It was nice, but nothing mind blowing. The second time, I used freshly shucked corn and ” — a cook, 5.0★
“Delicious! I love risotto, but I've always made it with more savory flavors. I was shocked at how well it took on the sweet flavor of the corn. I also happened to have an elote seasoning blend on hand — if you like those flavors, this recipe is another great w” — a cook, 5.0★