Recipes Ingredients Pasta and Grains Rice Recipes Sweet Corn-Brown Rice Risotto Be the first to rate & review! By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on June 29, 2020 Rate PRINT Share Close Photo: Kate Sears Prep Time: 30 mins Total Time: 1 hr 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. Originally appeared: Martha Stewart Living, July/August 2020 Rate It PRINT