Creamy almond milk and sweetcorn risotto

Creamy almond milk and sweetcorn risotto

Italian
20 mins Prep · 50 mins Cook

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
Nutrition (per serving)
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

Cooking Instructions

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1

Pour the stock into a large pot placed over a high heat. Bring to a boil. Add the sweetcorn and boil until soft.

2

Remove the corn and keep the stock gently simmering.

3

Cut the kernels off the cob and place the cobs back into the stock.

4

Finely chop the onion.

5

Heat the olive oil in a heavy-based saucepan and sauté the onion until soft.

6

Add the arborio and mix until the rice starts turning golden brown.

7

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.

8

Grate in the cheese and add the corn kernels. Season well.

9

Serve the risotto with extra cheese shavings, black pepper and a drizzle of the olive oil.