prep time
15 minutes
cook time
15 minutes


Make the classic Italian risotto dish with arborio rice, white wine, vegetable stock, Del Monte olive oil, Del Monte creamy corn, oregano, parmesan cheese, garlic, and thyme. Serve this risotto with a slice of sourdough bread.


4 Cups Vegetable Stock
2 TBSP Olive Oil
2 TBSP Garlic (Chopped)
1 Cup Arborio Rice
1 Cup White Wine
1 Cup Del Monte Creamy Corn
1 TBSP butter
1/2 TBSP Dried Basil
1/2 TBSP Dried Oregano
1/2 Cup Parmesan Cheese


  1. Add vegetable stock in a pan and bring it to a simmer.Own another pan, add olive oil.
  2. Once the oil is hot, add garlic and fry for a few seconds.Add rice and cook for a minute.
  3. Add salt and mix well.
  4. Add white wine and cook for 2-3 minutes.Add a ladle full of simmering vegetable stock over the rice and cook until all the stock is absorbed by the rice.
  5. Keep adding stock, one ladle at a time and cook until rice is done.Rice should be firm to bite but creamy.
  6. Add Del Monte Creamy Corn and cook for another 3-4 minutes.Add butter, dried basil and dried oregano and cook for another minute.
  7. Add parmesan cheese and mix well.
  8. Serve hot.

Enjoy your meal!

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