Sweetcorn Risotto with Pesto and Coriander

A quick vegetarian risotto featuring fresh corn kernels, creamy basmati rice, and a homemade cheddar and basil pesto.

Vegetarian Quick Pesto Sweetcorn Risotto Basmati

Estimated Nutrition

Calories

1855.4

kcal / serving

1855.4 kcal total

Carbs

122.3g

per serving

122.3 g total

Fat

128.6g

per serving

128.6 g total

Protein

38.2g

per serving

38.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Double Cream

2 tbsp

tbsp

Cheddar Cheese

grated

tbsp

Cheddar Cheese

grated, for pesto

GrainsCereals

250

Basmati Rice

quick cook

Liquids

100

White Wine

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Basil

fresh leaves

clove

Garlic

chopped

handful

Coriander

fresh leaves for garnish

OilsFats

Olive Oil

1 tbsp

Olive Oil

3 tbsp, for pesto

Vegetables

0.5

piece

Onion

finely diced

piece

Corn-On-The-Cob

kernels removed; can substitute with a small can of unsweetened sweetcorn

Method

Blend basil, garlic, cheese, and olive oil until almost smooth to make the pesto.

Heat olive oil and butter in a frying pan and soften onion for 4 minutes.

Cut the kernels from the corn on the cob using a sharp knife.

Serve risotto topped with a spoonful of pesto and optional coriander.

Fry corn for two minutes before stirring in the rice to coat in oil.

Add wine and simmer for 2 minutes or until the rice is just cooked.

Stir in cream and cheese and season with salt and pepper.