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Charred sweetcorn risotto recipe

1 rating

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
Healthy
Vegetarian
Gluten-free

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

1 of your 5-a-day and low in salt

Each serving contains

Energy
1820kj
433kcal 22%
Fat
13g 18%
Saturates
5g 26%
Sugars
5g 6%
Salt
1g 16%

of the reference intake
Carbohydrate 64.4g Protein 12.5g Fibre 4.6g

Method

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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