Iowa Girl Eats · by Kristin Porter★ 5.0 (6)
Sweet Corn Risotto
NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 33%
CARBS 78G61% OF CAL
5G FIBER68G OTHER6G TOTAL SUGAR
FAT 16G28% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto celebrating fresh summer corn with leeks and parmesan. Light yet indulgent, it works as an elegant side or vegetarian main.
sideitalian🥄 saucepan🍳 skilletgluten free
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups gluten free chicken broth
- 3 Tablespoons butter
- 2 cups sweet corn kernels (~3 small ears)
- 2 large leeks (white and light green parts only, sliced in half then into thin half moons)
- 2 cloves garlic (minced)
- salt and pepper
- 1 Tablespoon extra virgin olive oil
- 1 large shallot or 1/2 small onion (chopped)
- 1-1/2 cups arborio rice (Lundberg recommended)
- 1/2 cup dry white wine
- 1/2 cup freshly grated parmesan cheese
At a glance
PER SERVING · TIME 40M
CAL 26%·PRO 33%
CARBS 78G61% OF CAL
5G FIBER68G OTHER6G TOTAL SUGAR
FAT 16G28% OF CAL
4G SAT12G 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
- 30m
- Sodium
- 1929mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 515mg
- Calcium
- 201mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1929MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.