Home Previous Next

Entertaining for a Veggie Planet by Didi Emmons


4 servings

MacGourmet downloadSmoky Corn Risotto . To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Smoky Corn Risotto


  • 3 ears of corn, shucked, kernels cut off, or 2 cups of frozen corn
  • 4 cups of vegetable broth
  • 2 tablespoons olive oil
  • 1 small sweet potato, peeled and diced
  • 1 medium red onion, chopped, reserve a bit for garnish if desired
  • 1 ½ cups raw arborio rice
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ cup dry sherry
  • 2-3 canned chipotles in adobo, seeded, minced
  • 1 tablespoon chopped fresh oregano, or 1 tsp dried
  • 10 sun-dried tomatoes, drained if oil-packed, sliced thinly


Heat the broth, plus 1/2 cup water, either in a small saucepan or in a large microwave-safe measuring cup. I think the latter is easier, because then you can just pour it out from there. Anyway, heat it up and keep it warm.

In a large saucepan, heat the oil over medium heat. Add the onions and sweet potatoes and saute, stirring occasionally, until the onion is soft - about 7 minutes. Add the rice, garlic, and salt and saute for 1 minute, stirring to coat the rice with the oil.

Stir in the chipotles, oregano, and sherry, if you have it - otherwise, as noted, you can just use some more stock and it will still turn out just fine. Add 1/2 cup of the broth to the rice mixture and simmer, stirring frequently, until the liquid is absorbed. Add the remining broth, 1/2 cup at a time, stirring constantly (or at least very frequently) until each addition is absorbed; when there is just 1 cup left, add the corn and sun-dried tomatoes.

Cook until the rice is tender but still slightly chewy, 18-20 minutes total, adding some additional hot water if the rice absorbs all the broth. (I had to add about 3/4 cup extra water in all, but I think I may have had my heat too high, so as always, your mileage may vary.)

Season with salt and pepper and serve immediately, sprinkled with the reserved red onion if you like that sort of thing.

Serves 4-6.


My changes: Pretty much just what's stated in parentheses.1 Tbsp of oil instead of the 2 that the book calls for, no sherry, and I didn't have any oregano so I used dried basil. Also I didn't garnish mine with onion. I just don't feel the need to sprinkle raw onion onto things that aren't sandwiches.-Vegancore


Nutritional Information: 230 calories, 3.4 g fat (0.4 g saturated fat), 3.6 g fiber, 4.8 g protein @ 5 servings.


arborio rice, chipotles, oregano, red onion, sun-dried tomatoes, sweet potato


sweet potato, red onion, arborio rice, chipotles, oregano, sun-dried tomatoes