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Creamy Corn Risotto | With Chili Lime Butter
(0)
30 min
Quick
Knuspr-Küche
Sonnengelb, herrlich cremig und raffiniert verfeinert: Unser cremiges Sommer-Mais-Risotto verbindet die natürliche Süße von zartem Mais mit aromatischer Chili-Limetten-Butter und frisch geriebenem Parmesan. Ein perfektes Feierabendgericht!
Ingredients
Preparation method
Preparation & corn purée
Finely dice the shallots and garlic cloves. Wash the lime in hot water, finely grate the zest and squeeze out the juice. Deseed the chili pepper and slice it into fine rings. Wash and coarsely chop the coriander.
Place about two thirds of the sweetcorn together with 100 ml of warm vegetable stock in a tall vessel and blend with a hand blender into a velvety purée. Set the remaining corn aside to add texture.
Preparing the risotto
Heat extra virgin olive oil in a wide pot. Sauté the diced shallots and garlic over medium heat until translucent. Add the risotto rice and toast for 1–2 minutes while stirring until the grains are slightly translucent.
Chef's tip
For an alcohol-free version, simply replace the white wine with extra hot vegetable stock and a splash of lime juice.
Instead of coriander, fresh basil or flat-leaf parsley also makes an excellent fresh herb garnish.
20 min
Quick
