Caraway and corn go surprisingly well together in this creamy risotto, with swiss chard stirred in at the last minute for a bit of health and bitter flavor contrast.
The.Boy doesn’t like rice and the smell of caraway activates my gag reflex. So obviously this was the perfect dish for me to make.
At least, it was after I finished grinding up the caraway seeds to a fine powder and they ceased and desisted blowing their fumes all up into my nostrils.
Don’t be fooled by their unassuming good looks. They pack some serious aromatic punch.
Up until that point things were pretty, uh…touch and go.
But something magical happened when the caraway paired up with the corn and got stirred stirred stirred into a creamy mass of starchy goodness.
All of a sudden it stopped being downright detestable and metamorphosed into the kind of meal I’d go back for seconds of.
And so. That’s what I did.
- 5 ears corn
- 7 cups vegetable broth
- ½ cup heavy cream
- 2 tbsp butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground caraway seed
- 2 cups arborio rice
- 2 bunches swiss chard, torn into bite-sized pieces
- ¼ tsp freshly ground black pepper
- ¼ cup grated parmesan cheese
- salt, to taste
- Cut the kernels off the corn and puree in a food processor. Set aside.
- Bring the vegetable broth to a simmer and keep warm on low heat.
- Melt the butter in a large nonstick skillet over medium heat. Add in the onion and cook for 3 minutes, until translucent and tender. Add in the garlic and ground caraway. Saute for 2 minutes. Stir in the rice and pureed corn, cooking for two minutes.
- Add the broth a cup at a time, only adding more until the previous has almost completely evaporated, stirring constantly. With the last addition, stir in the heavy cream, swiss chard and ground black pepper. Remove from the heat and stir in the parmesan cheese. Season with salt to taste.
I have never made risotto (or used caraway.) This looks very good.
What an interesting combo! I think I’ve only ever used caraway seeds when making naan before. You’ve opened up a whole realm of possibilities!
This dish is the mark of a dedicated cook! It’s tough to ignore an aversion to an ingredient long enough to make a dish, but you’ve not only managed, you’ve succeeded! This dish looks amazing, and I love how you added some Swiss chard at the end. A handful of greens makes almost any dish even better 🙂
I definitely need more risotto in my life! Love this!
I never understood the point of caraway seeds in rye bread, growing up. I’m actually not adverse to the flavor (I like many bitter foods others despise like broccoli and black coffee) but the seeds always got caught in my teeth.
I dont think I have ever used caraway.
I definitely need to make a summer risotto with corn. It’s on my summer bucket list in these painful few last weeks…
This sounds like a really interesting combination of flavors – such a delicious plate of food!
Risotto is one of my favorite dishes to cook. I love the corn in there! Gorgeous photos!
What a great way to use summer corn! It looks so creamy and delicious – but fairly healthy too 🙂
Mmm sounds delicious and anything with swiss chard is healthy! Risotto is my favorite go-to comfort food for dinner and I can eat it everyday. Love this!
so interesting! i never would’ve thought about carraway and corn… now i’m intrigued 🙂
Due to reading your post when I should not be reading a food blog, eyes were too fast on it, and I read “Giveaway Risotto” –
was wondering how the heck you were going to deliver the package! 😉
I love caraway and chard, this would be a great option for our dinner, once my kitchen is back. (sigh)
I don’t like the smell of caraway either, but I lovelovelove risotto!
So so delicious looking and such pretty pics too!!
I put corn in a quiche this weekend (post soon, I hope). I’ve been putting it in all sorts of things this summer. Risotto is definitely next on the list!
I love dishes with corn, I try to add corn to whatever I’m making if I can, so this recipe here makes me so happy. It looks creamy too which I’m totally down with!
I really love what you eat, Joanne. This risotto looks mouthwatering.
LOVE the idea of corn with risotto. It would be a perfect end-of-summer almost-fall meal, especially in the height of good corn season!
Can’t remember the last time I made risotto. *note to self: make risotto. with corn. the end.
This looks tasty. I don’t think I’ve ever made anything with caraway before, but I love corn and risotto.
I’d go back for seconds too!
Oh my gosh! I need a HUGE bowl of this!!!
Corn and risotto sounds so good together. I love caraway so that’s not a problem here 🙂
I have never had risotto. I seriously need to try this creamy looking recipe. Love the addition of corn too!
i like caraway in few things. I love those corn in this recipe 🙂
sounds magical. I too have never made risotto! I love the inclusion of corn.
Risotto is one of my favourite meals so I have definitely bookmarked your version 😀
Choc Chip Uru
I would never have thought to put caraway in a risotto! This is SUCH a great idea. I definitely must try it–and lucky for me, I have a good big bag of fresh corn in the fridge right now!
I’ve never thought to combine caraway with anything other than bread (or bagels).
I would go back for third and fourths of this recipe!
Love caraway in rye bread but never would have thought to use it this way. Great idea!
How about some caraway tea? Heehee just one of the many things I’ve done to lose weight. It’s pretty gross and it doesn’t work. I wouldn’t mind it at all in this gorgeous risotto! It looks so creamy – there’s now way I could resist.
Be still my risotto loving heart! As soon as I move into my apartment and have my own kitchen once again…..
Yum! That looks delicious.
Man, I really need to make risotto sometimes!! This looks SO good!
Swiss chard has my heart these days! Love this veggie packed risotto, lady! xo
Wow, I so have to try caraway with my corn – I am going shopping today 🙂
Oh what would I give to eat that bowl of risotto now. Beautiful pictures and a great here. You have a new follower.
Oh my! This corn and caraway risotto with swiss chard looks wonderful and definitely my kind of comfort food. I haven’t try pairing corn and caraway seed before. Good to know they compliment well with each other because I’m a huge fan for corns. And I have a bottle of caraway seed from baking bread that need to use up soon. 🙂 Can’t wait to try this.
Hats off to you for going through with an ingredient that makes you gag. I’ve never smelled caraway. I’m kinda scared to now.
You are hilarious making food out of ingredients you both despise. 🙂 So glad it turned out scrumptiously!
I love that you made this despite the apparent reasons that you shouldn’t 🙂 I like corn and caraway (with no gag reflex issues!) so think this is a great mix of flavours.
Caraway definitely has that ‘love it or hate it’ quality. I happen to enjoy it in moderation and with the right recipe. This sounds like one of those!
What an inventive combo! You don’t see caraway much – I like it!
Gorgeous risotto! Would love to eat it.
This not only looks super creamy, yummy and luxurious. I have not made risotto in for ever and I actually do miss it. Come fall, I will be making a few variations 🙂 Yours looks great, a very interesting combination with the caraway seeds!!
Not a huge fan of caraway either, but there have been a few instances that were surprisingly good. Like beets and caraway for example. I look forward to trying this out. I’m certain it’s one of those magical recipes that makes caraway loveable!
What a gorgeous looking risotto! And how can anyone not like rice?! Beautiful photos Joanne!
How incredible this looks 🙂 risotto is one of my favorite dishes! I can’t wait to make this recipe!