WIC Approved Sweet Corn Risotto

Updated at: Wed, 16 Aug 2023 23:52:26 GMT

Step 1

In a large sauce pan, bring the water to a simmer over medium high heat. Add in corn and let cook for 8-10 minutes. Remove the corn and set aside. Keep the corn water in the pot and reduce heat to medium. You want to keep the corn water warm but not simmering.

Step 2

In a large saute pan, over medium high heat melt 1 tbsp butter. Add in oil and onions. While mixing often, cook until onions are light and almost translucent, about 3 minutes.

Step 3

Add garlic and cook until fragrant, about 30 seconds to 1 minute.

Step 4

Add rice and begin stirring in a slow but consistent pattern. Turn the heat down to right between low and medium heat. Cook until you can clearly see the white center of most of the rice, about 4 minutes.

Step 5

Add in the grape juice. Continuing to stir in the slow but consistent pattern.

Step 6

When you notice the rice has absorbed most of the juice, add in a ladle of the corn water. Continue to mix as you have been until the rice absorbs most of the water. Repeat this step until you have added all of the water a ladle at a time, this will take about 20 minutes.

Step 7

Taste the rice one all the water has been added. You want a bit of a bite, but not crunchy rice. I prefer my rice more on the softer side and if you do as well, place a cover on the rice and let sit for a couple minutes. Once its at a texture you enjoy, remove from heat.

Step 8

In a large bowl, add the cooked rice, cheeses and corn. Mix well until the rice and corn are fully incorporated and the cheeses have melted. Taste and season. Adjust to your preferences as needed.

Step 9

In that same saute pan once all the rice has been removed, add in water and spices. Bring to a boil.

Step 10

Add shrimp, mix and cover. Let cook for about 4 minutes (this will vary depending on the type and size of shrimp you use. Cook until pink.)

Step 11

Place on top of the rice and top with sliced chives.

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