Creamy Asparagus and Corn Risotto

Creamy Asparagus and Corn Risotto


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How can we combine the flavors of stalks of asparagus and sweet corn in a delectable side dish? By stirring them into a rich and creamy bed of risotto rice.

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Serving Size / Yield

4-6 servings


  • 4 1/2 C. Vegetable Stock
  • 7 Tbs. Butter, divided
  • 1 Medium Sweet Onion, diced
  • 1 1/2 C. Arborio (Risotto) Rice
  • 3/4 C. White Wine Vinegar
  • 1 Large Bunch Asparagus, trimmed and sliced
  • 15 oz. Whole Kernel Sweet Corn, drained
  • 4 oz. Low-Fat Cream Cheese
  • 1 C. Shredded Parmesan Cheese

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Place vegetable stock into a medium-sized saucepan over medium heat. Bring to and hold stock at the boiling point. Melt 3 Tbs. of Butter in a large saucepan over medium-high heat. Add onion to skillet and cook until tender. Stir in the arborio rice and continue cooking until grains are turning translucent at the edges. Stir in the white wine vinegar and reduce heat to low. Pour 1 1/2 cups of stock into the skillet and cook until liquid is fully absorbed. Repeat previous step. Once the second 1 1/2 cups of stock have been fully absorbed, add another 1/2 cup of stock, asparagus, and corn, and stir until incorporated. Continue cooking until rice is tender, adding vegetable stock in 1/2 cup increments as needed and allowing for stock to be fully absorbed. Add the remaining butter, cream cheese, and shredded parmesan, and stir until butter is melted.

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