Risotto Style Potatoes and Corn

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Risotto Style Potatoes and Corn recipe, a mouthwatering combination of creamy potatoes, sweet corn, and aromatic herbs. This dish is a delightful twist on traditional risotto, with tender potatoes replacing the rice for a hearty and satisfying meal. The creamy texture, enhanced by the natural sweetness of the corn, creates a harmonious blend of flavors that will leave you craving for more. Whether served as a main course or a side dish, this recipe is sure to impress.

Keywords: risotto, potatoes, corn, creamy, aromatic

Risotto style potatoes and corn recipe details

Risotto style potatoes and corn recipe, recipe Rating: 4.7
Number of votes:117

This is a great alternative way to make potatoes. You simply make it like you would a risotto, except use potatoes. It reminds of of a hash my granny used to make. Great w/BBQ! Do not use canned corn – it becomes gummy)
Ready in: 40 mins

Ingredients

Serves: 6

• 1 quart chicken broth
• 3/4 cup grapeseed oil, as needed for sauteing
• 1 large red onion, diced
• 3 cloves fresh chopped garlic
• 3/4 pound fresh corn kernels, about 3 ears or 12 ounces frozen fresh corn
• 1 1/2 pounds peeled diced potatoes, (set on a paper towel to absorb moisture)
• 1/2 cup heavy cream

Preparation method

Prep: 15 mins | Cook: 25 mins

1. In a medium pot, heat the chicken broth to a simmer. In a separate large saute pan heat half the oil (1/4 cup). Add the diced onion, garlic, and corn kernels. Use a wooden spoon to saute together until the onions appear translucent, about 5 minutes. In a large bowl, toss the diced potatoes with the remaining (1/4 cup) oil and season them with salt and pepper. Add the potatoes to the saute pan with the onion, garlic and corn. Stir with a wooden spoon and allow surface of potatoes to toast lightly. Gradually add the heated chicken broth to the saute pan just enough to cover the potatoes and corn mixture. Over a medium to medium high heat, the potatoes will cook in the broth and by the end of cooking time; most of the liquid should evaporate. If the broth has boiled away before the potatoes are cooked, add more broth in an amount that is just enough to cover. Be careful to neither burn the potatoes nor allow them to turn too soft. When the potatoes are done, a fork can easily go through, remove from the heat, stir in the heavy cream and season with salt and pepper, as needed.