Recipes Ingredients Pasta and Grains Rice Recipes Sweet Corn-Brown Rice Risotto By Shira Bocar Shira Bocar Website Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on June 29, 2020 Print Share Share Tweet Pin Email Photo: Kate Sears Prep Time: 30 mins Total Time: 1 hrs 35 mins Servings: 4 Sweet, crunchy kernels of cornare a good source of cholesterol-lowering fiber, which also aids digestion, and they’re higher in antioxidants than fellow grains like oats, wheat, and rice. In this recipe, hearty short-grain brown rice is cooked risotto-style with fresh corn, resulting in a creamy, satiating main that will please vegetarians and omnivores alike. Ingredients 4 cups Vegetable Corn Stock 2 cups water 2 tablespoons extra-virgin olive oil 1 onion, finely chopped 1 cup short-grain brown rice ½ cup dry white wine 2 cups fresh corn kernels (from 2 cobs) Kosher salt and freshly ground pepper ½ cup grated Parmigiano-Reggiano 1 cup fresh basil leaves, thinly sliced Directions In a large saucepan, bring vegetable stock and 2 cups water to a simmer over medium heat. Meanwhile, heat oil in a medium pot over medium. Add onion and cook, stirring, until softened, 6 to 8 minutes. Add rice and cook, stirring, until toasted, 1 minute. Stir in wine and cook until evaporated, about 2 minutes. Add 2 cups stock mixture and bring to a simmer. Cook, stirring occasionally, until liquid is almost absorbed, about 20 minutes. Continue to add more stock mixture 1/2 cup at a time, stirring occasionally, until rice is tender and creamy, 35 to 40 minutes. Add corn and cook until tender, about 5 minutes, adding more stock mixture as needed to maintain a loose and creamy consistency. Stir in Parmigiano and basil and season with salt and pepper to taste. Spoon into bowls and garnish with more basil before serving. Print