Corn Risotto With Mushrooms
Updated June 18, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large shallots, peeled
- 3ounces peeled, shredded carrots ( ¾ cup)
- 2teaspoons butter
- 6ears fresh corn
- 1cup skim milk
- Fresh thyme
- 6large shiitake or other mushrooms
- 2ounces sharp white cheddar cheese
- ½cup vegetable or chicken stock
- ¼teaspoon salt, optional
Nutritional analysis per serving (2 servings)
630 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 101 grams carbohydrates; 14 grams dietary fiber; 42 grams sugars; 29 grams protein; 727 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With food processor on, put shallots through feed tube to mince.
- Step 2
Add carrots and chop.
- Step 3
Heat butter in nonstick skillet. Add shallots and carrots, and saute over medium heat about 5 minutes.
- Step 4
Shuck corn and strip kernels from cob. Add to skillet with milk, and cook over high heat.
- Step 5
Wash, dry and chop thyme; add to skillet, and continue cooking until most of milk has evaporated.
- Step 6
Meanwhile, remove stems from shiitake mushrooms, and discard. Wash, dry and slice mushrooms into thin strips.
- Step 7
Grate cheese in food processor; set aside.
- Step 8
Spoon corn mixture into food processor, and pulse two or three times to break up corn. Return to skillet with mushrooms and vegetable or chicken stock. Cook a few minutes, just to cook mushrooms through. Stir in cheese and serve.
Private Notes
Comments
This summer dish was delicious! We switched the heavy cream for non fat Greek yogurt and Sobon Sav Blanc. Still creamy but with less calories. Highly recommend this recipe!