Tuesday, February 8, 2011

Corn risotto, very yummy but cheap as chips

I made a salad and a risotto for tea tonight. The salad was quinoa and green things but quinoa is quite expensive so I'll share the cheap dish with you ;o)

Corn risotto from Jill Dupleix's Lighten up.

4 fresh corn cobs
1 onion quarter

olive oil & butter
1 finely chopped onion

350gm arborio rice
150 mls dry white wine

2 TBS chopped chives
2 TBS Parmesan cheese grated
sea salt and pepper

Strip corn husks of husks then chop off kernels and set them aside.

Simmer cob and quartered onion in 1.5 l of water for 30 mins.

Strain and return stock to pan, add kernels and simmer for 5 mins.

Strain again keeping both stock and kernels.

Olive oil and butter in pan and cook chopped onion until soft.
Add rice and stir

Stir in wine and boil. Add broth slowly until rice is soft and creamy. Add corn kernels, chives, butter, salt and pepper and parmesan.

I'm having formatting problems! Sorry :o-

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