Go Back
–+ servings
Sweet Corn Risotto

Sweet Corn Risotto: Creamy Comfort for Summer Evenings

A delightful Sweet Corn Risotto that captures the essence of summer, perfect for a weeknight dinner or gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 cobs Corn cobs Fresh corn is best, but frozen can work in a pinch.
  • 1 medium Sweet onion Shallots can be a great substitute for milder flavor.
  • 2 tablespoons Salted butter Swap with olive oil for a dairy-free version.
  • 1 cup Arborio rice Key for risotto's creamy texture.
  • 1/2 cup White wine Offers acidity and depth.
  • 4 cups Vegetable broth Switch to chicken broth for a non-vegetarian option.
  • 1/2 cup Shredded Parmesan cheese Use nutritional yeast for a vegan alternative.
Optional Add-Ins
  • 1 cup Protein (like shrimp or chicken) For added heartiness.
  • 1/4 cup Fresh herbs (basil or cilantro) Elevate freshness and color.
  • 1 teaspoon Chili flakes Sprinkle gives a mild kick.

Equipment

  • large skillet
  • pot
  • Ladle

Method
 

Step-by-Step Instructions for Sweet Corn Risotto
  1. Cut the kernels off the corn cobs and halve the cobs. Dice a sweet onion. Combine the chopped corn cobs and vegetable broth in a pot and simmer.
  2. Melt 2 tablespoons of salted butter over medium-high heat in a large skillet. Add the diced onion and sauté for 3-4 minutes until translucent.
  3. Add 1 cup of Arborio rice to the skillet, stirring continuously for 1-2 minutes until lightly toasted.
  4. Incorporate the fresh corn kernels, sautéing for an additional minute to combine flavors.
  5. Pour in 1/2 cup of white wine, stirring constantly for 1-2 minutes until the liquid has evaporated.
  6. Gradually add the hot broth to the rice mixture one ladle at a time, stirring continuously for 18-20 minutes until creamy.
  7. Remove from heat and stir in the final tablespoon of butter and 1/2 cup of shredded Parmesan cheese.
  8. Spoon the risotto into warm bowls, garnishing with fresh herbs or extra Parmesan if desired.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 200mgIron: 1.5mg

Notes

Stir constantly to help release starch from the Arborio rice for creaminess. Use fresh corn for best flavor and taste for seasoning before serving.

Tried this recipe?

Let us know how it was!