Sweet Corn & Crab Risotto

Sweet Corn marsfoodservices image


  • 1 pouch BEN’S ORIGINAL™ READY RICE™ for Risotto
  • 1 tbsp Butter
  • 1/4 cup Onion, 1/4" diced
  • 3/4 cup Unsalted Vegetable Stock
  • 1/4 cup Parmigiano Reggiano, grated
  • 1 tsp Thyme, picked leaves
  • 1/2 cup Canned Cream Style Corn
  • 1/2 cup Canned Corn, drained (charred)
  • 1 tbsp Ricotta Cheese
  • 1/4 cup Picked Jumbo Lump Crab (picked for shells)
  • 1/2 tsp Salt

Sweet Corn & Crab Risotto

Makes: 2 servings


1. Add butter and onions in a 4 qt sauce pot. Bring onions to a sizzle over high heat. Cook for about 2 minutes or until soft. Avoid color.
2. While onions are cooking, break up Risotto as best as possible in the pouch before opening. Once onions are cooked, add stock and cream style corn and bring to a boil.
3. Add Risotto to the boiling stock and begin to stir with a wooden spoon. Break up any parts of clumped Risotto while stirring.
4. Continue stirring while Risotto absorbs the stock; about 2 minutes. Add charred corn.
5. Once the liquid is unctuous and can coat the back of a spoon, remove pot from the heat. Add Parmigiano and stir rapidly to create a creamy mixture.
6. Divide Risotto between two plates. Tap the bottom of the plate to allow Risotto to settle. Garnish with more Parmigiano if desired, a dollop of ricotta, crab meat, and picked thyme leaves.