Corn and Pepper Risotto Recipe at MyDish

Corn and Pepper Risotto

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Method

  • In large suacepan, heat oil over medium heat. Fry onion, garlic, oregano until softened (about 4 min).
  • Add rice, stir to coat. Add stock, corn, pepper and bring to boil. Reduce heat to low, cover and simmer for 10 minutes. Stir vigorously for 15 seconds. Cover and simmer until rice is creamy and slightly firm to bite (about 10 min). Stir in parsley and garnish with parmesan

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    Ingredients

    • 1 Tbsp oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • ½ tsp dried oregano
    • 1 cup arborio rice
    • 2 ½ cups vegetable stock, heated
    • 2 cups frozen corn kernels
    • ½ cup diced sweet green or red pepper
    • 2 Tbsp fresh parsley, minced
    • ¼ cup shaved parmesan cheese

    By Views 320  Added Sat Oct 16 2010