BeebRecipes.co.uk- Archive of BBC Food Recipes

Sweetcorn risotto with pesto and coriander

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. For the risotto, heat the olive oil and butter in a frying pan, add the onion and gently fry for 3-4 minutes or until softened but not coloured.

  2. Place the corn on the cob (cut end down) on the work surface and cut the kernels from the cob with a sharp knife.

  3. Add the corn kernels to the frying pan and fry for two minutes. Add the quick cook rice to the pan, stir well to coat all the grains in the oil and gently fry for two minutes.

  4. Add the wine and leave to bubble for 1-2 minutes, or until just cooked. Add the cream and cheese and season, to taste, with salt and freshly ground black pepper. Stir well and spoon into a serving bowl.

  5. For the pesto, put the basil leaves, garlic, cheddar cheese and olive oil into a small blender and blend until almost smooth. Season, to taste, with salt and freshly ground black pepper.

  6. To serve, top the risotto with a spoonful of pesto and garnish with coriander leaves if you like.

Ingredients

For the risotto

  • 1 tbsp olive oil
  • 30g/1oz butter
  • ½ onion, finely diced
  • 1 corn on the cob, or a small can of unsweetened sweetcorn, drained
  • 250g/9oz quick cook basmati rice
  • 100ml/3½fl oz white wine
  • 2 tbsp double cream
  • 2 tbsp cheddar, grated
  • salt and freshly ground black pepper

For the pesto

  • large handful fresh basil leaves
  • 1 clove garlic, chopped
  • 2 tbsp cheddar cheese, grated
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • fresh coriander leaves, to garnish (optional)

Shopping List

Sweetcorn risotto with pesto and coriander

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