Description
This Sweet Corn Risotto recipe is creamy, comforting, and packed with fresh summer corn flavor. A vegetarian risotto made with Arborio rice, parmesan, garlic, and buttery corn, it’s an easy and elegant dinner option perfect for weeknights or entertaining.
Ingredients
1 cup Arborio rice
2 cups corn kernels (fresh or frozen)
2 tablespoons butter
1 tablespoon olive oil
1 small shallot, finely chopped
2 garlic cloves, minced
4 cups vegetable or chicken broth (kept warm)
½ cup grated parmesan cheese
2 tablespoons heavy cream (optional)
Salt, to taste
Black pepper, to taste
Fresh basil or chives, chopped (for garnish)
Instructions
1. If using fresh corn, slice the kernels off the cob. Optional: simmer the cobs in broth for extra flavor. If using frozen corn, thaw it and set aside.
2. In a large pan, heat butter and olive oil over medium heat. Sauté shallot and garlic until soft and fragrant, about 2–3 minutes.
3. Add Arborio rice and stir to coat. Cook for 1–2 minutes until rice turns slightly translucent.
4. Begin adding the warm broth one ladle at a time, stirring often. Let each addition absorb before adding more.
5. Halfway through, stir in the corn kernels. Continue cooking and adding broth until rice is tender and creamy, about 18–20 minutes total.
6. Turn off the heat. Stir in parmesan cheese, heavy cream (if using), salt, and pepper. Let rest for 1–2 minutes.
7. Garnish with chopped basil or chives and serve immediately.
Notes
This dish is best served hot and fresh for maximum creaminess.
To make it even more flavorful, simmer corn cobs in the broth for 10 minutes before starting the risotto.
Use frozen corn if fresh is out of season—just avoid canned corn for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg