Ingredients
Scale
- 7 cups vegetable stock
- 3 ears sweet corn (kernels sliced off)
- 1 sweet onion (diced)
- 4 1/2 tablespoons unsalted butter
- 1 1/4 cups arborio rice
- 1/2 cup apple vinegar
- 1 orange bell pepper (diced)
- 4 ounces diced turkey strips
- Grated parmesan cheese
Instructions
- Prepare the vegetable stock by simmering vegetable broth with spent corn cobs and bay leaf in a large pot.
- In a heavy-bottomed pot, melt butter over medium heat. Sauté onions and garlic until soft.
- Stir in arborio rice and toast for a few minutes.
- Deglaze with apple vinegar and add warm stock gradually, stirring frequently until absorbed and rice is al dente.
- Meanwhile, cook turkey strips and remaining corn kernels in a skillet until crispy.
- Finish the risotto by stirring in remaining butter and parmesan; season to taste.
- Serve immediately topped with turkey mixture and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg