Corn and Basil Risotto
INGREDIENTS
- 300g arborio rice
- 3 corn cobs
- 1 onion, finely diced
- 120ml white wine
- 1L vegetable stock, hot
- 40g fresh basil
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
NUTRITION
Per serving
520
Calories
13g
Protein
88g
Carbs
11g
Fats
METHOD
1
Char and strip
Char the corn cobs on a hot griddle for eight minutes. Strip the kernels from the cobs.
2
Toast the rice
Sweat onion in oil for four minutes. Add rice and stir for two minutes.
3
Build
Pour in wine and let it absorb. Add hot stock a ladle at a time for twenty minutes.
4
Finish
Fold in corn, yeast and torn basil during the last three minutes. Rest for two minutes off the heat.
VEG.ARMY TIP
Simmer the stripped corn cobs in the stock — it picks up an incredible sweetness.
