Sweet Corn and Spring Onion Risotto

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Add the finely chopped onion and minced garlic, and sauté until the onion becomes translucent.

3. 3

   Stir in the Arborio rice and cook for 1-2 minutes until the rice is well-coated with oil.

4. 4

   Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more.

5. 5

   After about 15 minutes, add the sweet corn kernels and continue to cook, adding more broth as needed.

6. 6

   Once the rice is creamy and cooked to your desired texture, stir in the chopped spring onions and grated mozzarella cheese.

7. 7

   Season with salt and pepper to taste, and serve hot.