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Sweet Corn Risotto with Grilled Zucchini

Sweet Corn Risotto with Grilled Zucchini
4.5 62 ratings
Prep. 15 min
Total 30 min
4 portions
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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
Calories 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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