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Fiesta Corn Risotto

  • Author: Kalee
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x


  • 2 Tablespoons olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 bag frozen corn
  • 2 cups uncooked Arborio rice
  • 68 cups chicken or vegetable broth
  • 1/4 cup vegan butter
  • 12 teaspoons salt (to taste)
  • 1/21 teaspoon black pepper
  • Green onions for garnish


  1. Heat broth in a saucepan and bring to a boil. Meanwhile, add the oil, onion, and bell pepper to a dutch oven and saute over medium heat for a few minutes, until softened. Add corn and cook until it is heated through. Stir in rice and allow to saute for a minute. Add 1/2 cup broth, and stir until it is absorbed. Continue adding broth 1/2 cup at a time, until it is all absorbed into the rice. You can stop adding broth when the rice is softened and ready to eat, which usually takes about 20-30 minutes. Stir in the butter, season with salt and pepper to taste, and garnish with green onions. Enjoy!

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