Sweet Corn Risotto with Grilled Zucchini

Sweet Corn Risotto with Grilled Zucchini

4.5 62 ratings

Prep. 15 min

Total 30 min

4 portions

Ingredients

Parmesan cheese
1 ½ oz
yellow onion
2 oz
unsalted butter divided
1 ½ oz
risotto rice (e.g. Carnaroli, Arborio)
10 oz
dry white wine
2 oz
fresh corn kernels (from approx. 2 ears corn)
7 oz
vegetable stock (see Tip)
25 oz
salt to taste, plus extra to season
½ - 1 tsp
zucchini sliced into planks (¼ in.)
8 oz
cherry tomatoes (optional)
6 oz
extra virgin olive oil
1 tbsp
ground black pepper to season
burrata cheese
8 oz

Difficulty

easy

Nutrition per 1 portion

Sodium 980.8 mg

Protein 23.7 g

Energy 2594.6 kJ / 620.1 kcal

Fat 25.9 g

Fibre 1.8 g

Saturated Fat 13.8 g

Carbohydrates 71.1 g

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