Food Faith Fitness · by Lori Mauer★ 5.0 (2)
Corn Risotto
NUTRITION · PER SERVING50M COOK
CAL 34%·PRO 34%
CARBS 118G70% OF CAL
6G FIBER0G ADDED0G INTRINSIC105G OTHER8G TOTAL SUGAR
FAT 14G19% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto made with arborio rice, sweet corn, and Parmesan cheese. Rich and satisfying, this is a vegetarian main that showcases summer corn.
mainitalian🥄 saucepangluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups vegetable broth
- 2 1/2 tablespoons unsalted butter
- 1 small sweet onion (diced)
- 3 cloves garlic (minced)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3 small ears sweet corn (shucked, kernels cut from the cob)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
At a glance
PER SERVING · TIME 50M
CAL 34%·PRO 34%
CARBS 118G70% OF CAL
6G FIBER0G ADDED0G INTRINSIC105G OTHER8G TOTAL SUGAR
FAT 14G19% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1451mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 434mg
- Calcium
- 175mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1451MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.