Vegan 30th Street Corn Risotto

Named for a street that runs through the middle of the largest Hispanic neighborhood in Minneapolis. This cross cultural vegan interpretation of risotto features the summer bounty of Midwestern corn and pairs it with the on trend flavors and textures of Mexican street corn.

Prep Time: 40 minutes
Cook Time: 35 Minutes
Yield: 6 portions

2018 AHF Culinary Competition Gold Medalist Team

Robert Navarrete, Executive Chef and Diane Menzie, Retired Director
Rogue Valley Manor (Medford, Oregon)

Download Recipe and Nutritionals Below

Additional information

DIETARY	VEGAN
RECIPE TYPE	Culinary Competition Finalist
NUTRITIONALS	10-20g fat, 500-700cal/portion, 500-750mg sodium

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