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