Dinner for 4

Corn Risotto

Name: Corn Risotto
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups vegetable broth; 2 1/2 tbsp unsalted butter; 1 small sweet onion; 3 cloves garlic; 1 1/2 cups arborio rice; 1/2 cup dry white wine; 3 ears sweet corn; 1/2 cup grated parmesan cheese; salt and pepper to taste (optional); fresh parsley (optional)

$10.24for 450 minServes 4

Arborio rice cooks slowly with broth, corn, onion, garlic, butter, wine, and Parmesan until creamy.

Photo: foodfaithfitness.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Broth, 50 oz$0.07/oz typical	50 oz	$3.49Typical price
	Butter, 1.25 oz$0.40/oz typical	1.25 oz	$0.50Typical price
	Onions, 0.3 lb$1.29/lb typical	0.3 lb	$0.39Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Wild, 9.75 oz$0.15/oz typical	9.75 oz	$1.46Typical price
	Corn on the cob, 3$0.60 each typical	3	$1.80Typical price
	Parmesan, 1.75 oz$0.55/oz typical	1.75 oz	$0.96Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$10.24

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Wine, beer and spiritsSalt and pepper

Not included in the cost.

50 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Italian Vegetarian Budget Family Dinners

Typical price

$2.56 per serving$10.24 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

6 cups vegetable broth
2 1/2 tbsp unsalted butter
1 small sweet onion
3 cloves garlic
1 1/2 cups arborio rice
1/2 cup dry white wine
3 ears sweet corn
1/2 cup grated parmesan cheese
salt and pepper to taste (optional)
fresh parsley (optional)

Steps

Heat the vegetable broth in a 3-quart saucepan over medium-low heat for 8 minutes.
Melt the butter in a 4-quart pot over medium heat and cook the onion and garlic for 5 minutes.
Stir in the rice and cook for 2 minutes, then add the wine and cook for 3 minutes.
Add the warm broth 1 cup at a time, stirring until absorbed before each addition, for 25 minutes.
Stir in the corn and cook for 4 minutes until the rice is tender.
Remove the pot from the heat and stir in the Parmesan, salt, and pepper.