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Ingredients
US|METRIC
7 SERVINGS
- 6 sweet corn (cobs of, raggedly stripped, reserve corn kernels for risotto)
- 5 cups water
- 2 tsp. kosher salt
- 4 cloves garlic (peeled)
- 1 Tbsp. olive oil
- 1 Tbsp. butter (salted)
- 1/3 cup sliced shallots (thinly, about two large)
- 3 cloves garlic (smashed and chopped)
- 3 sprigs fresh thyme leaves (only)
- 1 cup arborio rice
- 1/2 cup white wine
- 5 cups broth (sweet corn, heated in a separate sauce pan)
- 1 cup parmesan reggiano (grated, is preferred)
- 1 cup corn kernels (reserved, or more, to taste)
- 3 Tbsp. butter (cold and chopped into cubes)
- 2 tomatoes (sliced and salted, if in season)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium1560mg65% |
| Potassium550mg16% |
| Protein13g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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