Devices & Accessories
Sweet Corn Risotto with Grilled Zucchini
Prep. 15min
Total 30min
4 portions
Ingredients
-
Parmesan cheese1 ½ oz
-
yellow onion2 oz
-
unsalted butter divided1 ½ oz
-
risotto rice (e.g. Carnaroli, Arborio)10 oz
-
dry white wine2 oz
-
fresh corn kernels (from approx. 2 ears corn)7 oz
-
vegetable stock (see Tip)25 oz
-
salt to taste, plus extra to season½ - 1 tsp
-
zucchini sliced into planks (¼ in.)8 oz
-
cherry tomatoes (optional)6 oz
-
extra virgin olive oil1 tbsp
-
ground black pepper to season
-
burrata cheese8 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
Fiber
1.8 g
Saturated fat
13.8 g
Carbohydrates
71.1 g
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