Corn and Thyme Risotto Recipe

An amazing marriage of Corn and Thyme makes this a perfect and cozy companion to poultry on a cold Autumn evening.

  • 2 cups uncooked corn cut of the cob (from 4 medium cobs)
  • 4 cups chicken broth
  • 2 T butter
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1 T fresh thyme leaves
  • kosher salt and black pepper
  • 1/4 cup Parmesan cheese 

  1. Puree 1 cup of the uncooked corn in a food processor until smooth.
  2. In a saucepan, heat the chicken broth to a simmer.
  3. In a large skillet over medium heat, melt the butter.
  4. Add the shallot and sauté until soft, about 2 minutes.
  5. Add the rice and sauté, stirring, 3 minutes.
  6. Stir in 1 cup of the chicken broth and the pureed corn and cook, stirring frequently, until the liquid has been absorbed, 5-7 minutes.
  7. Continue adding the remaining broth, 1 cup at a time, stirring frequently and waiting until the previous addition has been absorbed before adding more.
  8. After the last cup of broth has been absorbed, let the risotto cook 3 minutes more, stirring.
  9. Add the remaining corn and thyme leaves and cook 2 minutes more.
  10. Remove from heat and stir in the Parmesan and salt and pepper to taste.
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