Corn and Red Pepper Risotto

Ingredients

Salt

to taste

Black pepper

to taste

Fresh parsley

3 tablespoons, finely chopped

Parmesan cheese

1 cup, freshly grated

Frozen corn kernels

2 cups

Vegetable broth

6 cups

Arborio rice

1.5 cups

Red bell pepper

1, finely diced

Onion

1 medium, finely chopped

Olive oil

2 tablespoons

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the finely chopped onion and diced red bell pepper to the pan. Cook for about 5 minutes, or until the vegetables are soft and translucent.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil. This step is key to unlocking the risotto's signature creaminess.
4. Begin to add the vegetable broth, one ladle at a time. Stir continuously, allowing the liquid to be absorbed before adding the next ladle. This gradual addition of liquid is crucial to achieving the perfect risotto texture.
5. Continue this process for about 20 minutes, until the rice is nearly cooked, retaining a slight bite.
6. Stir in the frozen corn kernels, and continue to cook for another 5 minutes.
7. Remove the pan from the heat. Add the freshly grated Parmesan cheese and finely chopped parsley, stirring well to combine. The residual heat will melt the cheese, creating a beautifully creamy and rich risotto.
8. Season with salt and pepper to taste. Allow the risotto to rest for a few minutes before serving to maximize flavors.
9. Serve the risotto hot, garnished with extra Parmesan cheese and parsley, if desired.