This velvety and rich risotto combines every part of the Italian dish that we love, minus the dairy. Add sweetcorn for a summery-sweet finish
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 724 |
| Fat | 41g |
| Saturates | 28.3g |
| Protein | 13.5g |
| Carbs | 86.3g |
| Sugars | 18.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPour the stock into a large pot placed over a high heat. Bring to a boil. Add the sweetcorn and boil until soft.
Remove the corn and keep the stock gently simmering.
Cut the kernels off the cob and place the cobs back into the stock.
Finely chop the onion.
Heat the olive oil in a heavy-based saucepan and sauté the onion until soft.
Add the arborio and mix until the rice starts turning golden brown.
Add a ladleful of the simmering stock to the saucepan and stir continuously until all the stock has been absorbed. Continue adding a ladleful of stock at a time while stirring until all the stock is finished then start adding the almond milk. After 40 minutes the rice should be al dente.
Grate in the cheese and add the corn kernels. Season well.
Serve the risotto with extra cheese shavings, black pepper and a drizzle of the olive oil.
