Summer-Kissed Sweet Corn Risotto

Summer screams corn on the cob, fresh watermelon, sunshine and laughter. I’m always looking for ways to highlight corn off the cob, and a risotto seemed like a great dish to create with the all-new PLANTSTRONG Sweet Corn Broth. This recipe is born out of a love/hate relationship with risotto, and this one falls into the love category. Traditional versions of risotto include dairy, and that just isn’t going to fly here. So in order to achieve that creamy sensation, this recipe uses a tiny bit (just four tablespoons!) of “heavy cream” made from raw cashews and oat milk.  The extra plant-based heavy cream can be made and reserved for up to 5 days in the refrigerator. I served this risotto alongside a mix of baby kale, baby spinach and vine ripe tomatoes drizzled with balsamic, and mushrooms roasted with balsamic vinegar and a little tamari.

Serves 4-6

1 cup cashews soaked in hot water, let sit 20 minutes or up to two hours

1 - 1 ¼ cup unsweetened oat milk

1 large shallot, peeled and quartered (90 grams)

4 fresh corn cobs or frozen corn (500 grams)

5 cloves garlic, minced (25 grams)

1 cup Calrose rice, or short grain brown rice

4-5 cups PLANTSTRONG Sweet Corn Broth, warmed in a separate saucepan

Smoked paprika for topping each dish

Step 1

Drain cashews and combine with the oat milk in a high speed blender, reserve 4 Tablespoons for the Risotto. Store the rest in an airtight container for up to 5 days in the refrigerator. Rinse the rice, allow to strain and set aside for later. Warm the 4 cups of PLANTSTRONG Sweet Corn Broth in a saucepan and keep available for the Risotto. 

Step 2

Heat a 5 quart Dutch oven over medium high heat. Once the pan is hot, add the shallot and sauté 2-3 minutes stirring frequently. Add the garlic and corn and stir until fragrant. 

Step 3

Turn the heat down to low, and let the fun begin. Add the warm broth, just a ½ cup at a time. Stirring after each addition of the broth until it is absorbed by the rice. After three cups of the broth have been incorporated, add the 4 tablespoons of the cashew cream and stir. 

Continue adding the remaining broth a half cup at a time and stirring until all of the broth is used. If your rice needs additional cooking, add additional broth a half cup at a time until your risotto is ready. 

Dish up the risotto and sprinkle each serving with smoked paprika. Serve alongside a fresh kale, arugula, and spinach salad. Enjoy!

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Recipe by BRENDA REED
Culinary Team

Brenda has a Bachelors’ in journalism and a Masters in Exercise Sport Science and attended the Professional  Chef Training program in 2011 at the Natural Epicurean Academy of  Culinary Arts to pursue her love of food and health.

Brenda has  combined her leadership & facilitation skills with health supportive  cooking to create a collaborative and thoughtful experience while cooking for guests at health immersions, yoga, and meditation retreats.

Brenda works with Engine 2 Immersions  as the chef consultant and helps plan, prepare, and expedite the week-long health supportive program.  In her lifetime, she would like to  be involved with a significant food project that brings about change,  comfort, and support to humans, animals, and the environment.