Sweet Corn Risotto

Risotto is more than just a dish; it’s an experience—a comforting, creamy delight that warms the soul. Originating from Northern Italy, this culinary masterpiece is known for its versatility and rich flavors. Risotto is a dish that can be tailored to fit any palate, making it a favorite among home cooks and professional chefs alike. One of the most delightful variations is Creamy Sweet Corn Risotto, which combines the natural sweetness of corn with the luxurious silkiness of perfectly cooked Arborio rice.

Discover the comforting allure of Creamy Sweet Corn Risotto, an Italian classic that brings warmth and rich flavors to your table. This dish combines luxurious Arborio rice with fresh sweet corn, creating a delightful contrast in textures. Perfect for any occasion, it’s both simple to make and bursting with nutritional benefits. Enjoy this creamy masterpiece as a main course or a side, and impress your guests with its beautiful flavors and elegant presentation.

Print Recipe Pin Recipe

Ingredients

1 cup Arborio rice

4 cups vegetable broth (low-sodium)

1 cup fresh sweet corn kernels (about 2 ears of corn)

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine (optional, can use additional broth)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons unsalted butter (or olive oil for a vegan option)

1 tablespoon olive oil

Salt and pepper, to taste

Fresh basil or parsley, for garnish

Zest of 1 lemon (optional for added freshness)

Freshly cracked black pepper, to taste

Instructions

Prepare the Broth: In a medium saucepan, bring the vegetable broth to a gentle simmer. Keep it warm over low heat throughout the cooking process.

Sauté Aromatics: In a large saucepan or skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.

Add Garlic and Rice: Stir in the minced garlic and Arborio rice. Cook for 1-2 minutes, stirring frequently, until the rice becomes slightly translucent around the edges.

Deglaze with Wine: If using, pour in the white wine and cook until it's mostly absorbed by the rice, about 2-3 minutes.

Incorporate Broth Gradually: Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently and wait until the liquid is absorbed before adding more. This process should take about 18-20 minutes.

Add Sweet Corn: When the rice is al dente and creamy, stir in the fresh sweet corn. Continue cooking for another 2-3 minutes, until the corn is tender.

Finish with Cheese and Butter: Remove the risotto from heat. Stir in the remaining butter and Parmesan cheese until creamy. Season with salt, pepper, and lemon zest for extra brightness.

Garnish and Serve: Plate the risotto in bowls, garnish with fresh basil or parsley, and finish with a sprinkle of freshly cracked black pepper. Enjoy your creamy, comforting dish!

Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings