all things food
Hearty and classic, this stovetop Italian Wedding Soup is packed with fresh ingredients. With tender meatballs, veggies, and pasta, it’s the perfect dish for a quick and cozy weeknight meal!
Chicken florentine is pure comfort food, perfect for days when you crave a good, warm meal. Chicken breasts are simmered in a creamy wine sauce with tons of spinach.
Lemon Pepper Chicken is a deliciously flavorful way to prepare chicken breasts. Tender chicken is seasoned with a homemade lemon pepper seasoning and smothered in a tangy lemon sauce that everyone will adore .
Chicken piccata features chicken breasts simmered in a delicious and buttery lemon, caper, white wine sauce. This meal is perfect served over pasta and is better than any restaurant meal!
This Chicken Francese recipe is a quick and flavorful one-skillet dish perfect for any night of the week. Tender chicken breasts are lightly breaded and pan-fried to golden perfection, then simmered in a zesty lemon white wine sauce.
This Sweet Corn Risotto is infused with the flavors of summer! It’s comforting, simple, and budget-friendly cooking at its finest.
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Sweet Corn Risotto is a Summertime treat that shouldn’t be missed. Summer corn flavors infuse this entire dish when you use every scrap while cooking! Corn cobs that would normally be discarded bring extra sweetness and earthy flavor to this risotto, making each bite taste like pure farm-to-table bliss. And don’t even get me started on the texture combo. The kernels give the recipe a little crunch and freshness, while the creamy risotto is smooth and decadent – it’s giving budget-friendly… but make it summery!
Oh, how I love a good risotto. This Italian dish is made from starchy, short-grain rice cooked in broth until all those lovely starches are released – giving the recipe its creamy, dreamy texture WITHOUT adding any cream. This sweet corn risotto is similar to my Parmesan risotto but with a summery twist! I shave the corn off the cob and use the bare cobs (yep, we use the whole cob here) to give the broth that sweet corn taste. White wine, butter, arborio rice, and Parmesan cheese round out the flavors, making this recipe a must-try this season.
Here’s what you’ll need to make sweet corn risotto:
This sweet corn risotto recipe is delicious as-is, but it’s also the perfect base for adding other ingredients. Here are a few ideas:
This recipe is super simple to make, but risotto is a hands-on process – ain’t nobody denying that. You have to slowly add in the broth and continuously stir while it is absorbed until it’s time to add more. While it only takes about 20 minutes to do this, it’s not a recipe you can walk away from! To make things easier and save some time, I always prep the corn, onion, and shred the Parmesan in advance. They last well in the fridge, so all I have to do is add them in when it’s time to cook. Planning ahead helps!
I love to serve my creamy corn risotto with roasted asparagus and tomatoes, quick garlic butter shrimp, or balsamic roasted vegetables.
This sweet corn risotto is best eaten fresh but can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop, stirring often, with a splash of broth or water to bring back its creamy texture. I don’t recommend freezing risotto purely because the texture doesn’t hold up well after thawing.
See how we calculate recipe costs here.
Using a sharp knife, cut the corn from 3 cobs into a large bowl. Carefully chop the bare cobs in half and set the corn kernels to one side for now.
Dice ½ a small, sweet onion into small pieces. Gather ½ a cup of Parmesan cheese, 3 Tbsp of salted butter (divided), a ¼ cup of white wine (if using), and 1½ cups of arborio rice.
Add the halved corn cobs into a pot and cover with 5 cups of veggie broth. Bring the broth to a simmer over low heat while you prepare the risotto.
Add 2 Tbsp of salted butter to a large skillet over medium-high heat. Once melted, add the diced onion to the butter and cook down until glossy. We don’t want the onion to brown or caramelize; we just want it to become fragrant and soft.
Add 1½ cups of arborio rice to the skillet with the butter and onions. Allow the rice to toast for 1-2 minutes, stirring occasionally.
Pour the previously prepared corn kernels into the skillet and cook for another minute.
Add a ¼ cup of white wine to the skillet to release any browned bits from the bottom of the pan (known as deglazing). Stir and allow the wine to cook down for 1-2 minutes.
Slowly ladle 1 cup of hot corn veggie broth into the skillet with the rice, and stir until about 75% of the liquid has been absorbed.
Add 1 ladle of broth at a time, stirring often, until the rice has mostly absorbed all 5 cups. This will take about 20 minutes in total. Your rice should be al dente, meaning it still has a slight bite to it. The risotto should also be creamy and not soupy.
Add 1 Tbsp of salted butter and ½ a cup of shredded Parmesan cheese to your summer corn risotto and stir until well combined.
Serve hot and (optional) garnish with parsley or other fresh herbs.
There’s nothing quite like a creamy bowl of sweet corn risotto to fill your belly on a late summer night!
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Creamy Parmesan risotto is comfort food at its finest! Warm, rich, and cheesy, this dish is a perennial favorite.
The post Parmesan Risotto appeared first on Budget Bytes.
Creamy Parmesan risotto is comfort food at its finest! Warm, rich, and cheesy, this dish is a perennial favorite. It’s loaded with belly-filling Arborio rice and Parmesan cheese to keep you full and satisfied for under $10. What could be better?!
Risotto is a magical dish created by slow-cooking starchy rice in broth. Part of the magic is how the rice leeches its starches into the liquid, creating a creamy and rich sauce. This is achieved by adding the broth slowly over a longer period of time and stirring continuously. Most risotto has cheese, and we love Parmesan, so it felt like a natural choice for this Parmesan risotto recipe!
Here’s what you’ll need to make Parmesan risotto:
This Parmesan risotto is great as is, but you can also make it your own by experimenting with additional ingredients. Try adding:
We love serving risotto with sauteed asparagus and fresh herbs. It’s also fantastic with sauteed or balsamic roasted mushrooms. YUM!
See how we calculate recipe costs here.
Bring 4 1/2 cups vegetable broth to a simmer in a large saucepan. Keep warm over low heat.
Heat a large deep sauté pan over medium-high heat. Add 2 Tbsp olive oil to the pan. Swirl to coat and add 1 diced yellow onion and 1/4 tsp salt. Cook for 5 minutes, stirring occasionally until onions look glossy and clear. Your onions should not caramelize or brown for this recipe.
Add the Arborio rice to the pan and stir to combine. Toast the onion and rice together for about 1 minute, stirring constantly.
Deglaze your pan with 1/2 cup of room-temperature white wine and let it cook down until there’s just a little left in the pan, about half or less of what you poured in.
Now, begin adding 1 ladle of hot broth at a time. Stir the risotto constantly until the broth is about 75% absorbed by the arborio rice. Then, add another ladle every time until your entire supply of hot stock has been used up. Remove pot from heat.
Stir in 1 Tbsp butter, 1/2 tsp pepper, and 1/2 cup grated Parmesan cheese. Taste and adjust salt, if needed, and finish with 1 Tbsp minced fresh parsley.
Make this rich and creamy Parmesan risotto for your next cozy night in!
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