Description
Creamy, comforting risotto made with fresh corn, parmesan cheese, and topped with crispy sautéed turkey. A perfect seasonal dish that’s both hearty and elegant.
Ingredients
7 cups vegetable stock or broth
1 dried bay leaf
(Optional) 1 parmesan rind
3 ears sweet corn, kernels sliced off and divided
4 ½ tbsp unsalted butter, divided
1 sweet onion, diced
3 cloves garlic, finely chopped or grated, divided
1 ¼ cups arborio rice
1 orange bell pepper, diced
1 cup grated parmesan (approx. 2 oz)
4 oz diced turkey
Kosher salt and black pepper, to taste
Instructions
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In a pot, combine vegetable broth, corn cobs, bay leaf, and parmesan rind. Simmer gently.
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In a Dutch oven, melt 3 tbsp butter. Sauté onion with salt until translucent. Add 2 cloves garlic and cook until fragrant.
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Stir in arborio rice and toast for 2–3 minutes.
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Add kernels from 2 ears of corn and bell pepper. Gradually add warm stock one ladle at a time, stirring often, for 20–25 minutes until rice is al dente and creamy.
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In a skillet, melt ½ tbsp butter. Cook turkey until beginning to brown. Add remaining corn and garlic; cook until turkey is crispy.
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Finish risotto with remaining 1 tbsp butter and parmesan. Season to taste.
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Serve hot, topped with turkey-corn mixture and optional herbs.
Notes
- You may not need all 7 cups of stock—add gradually and test rice texture.
- Use leftover roasted turkey or rotisserie chicken as a shortcut.
- Omit turkey for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired, American seasonal
