Sweet Corn Risotto

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Golden, creamy, and brimming with summer flavor, this Sweet Corn Risotto is the ultimate comfort dish that turns simple pantry staples into something extraordinary. The sweetness of fresh corn kernels paired with the richness of arborio rice creates a luxurious texture that melts in your mouth. Topped with a hint of fresh herbs and a light swirl of cream, it’s a dish that tastes like a warm hug on a plate.

Perfect for weeknights when you want to keep things cozy or as an elegant side for dinner parties, this risotto celebrates the natural sweetness of corn without overwhelming it. It balances simplicity with sophistication—and once you try it, you’ll want to make it all season long.

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Why You’ll Love This Sweet Corn Risotto

• Fresh & Creamy Flavor: The combination of sweet corn and creamy risotto delivers rich yet light flavors.
• Comfort Food With Elegance: It feels indulgent but uses humble ingredients.
• Versatile: Great on its own or paired with grilled chicken, shrimp, or a crisp green salad.
• Easy to Customize: Add cheese, herbs, or even a spicy kick with chili flakes.
• Gluten-Free Naturally: No flour needed—the creaminess comes from the starch in the rice.

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Preparation Phase & Tools to Use

Making risotto requires a bit of love and attention, but the results are well worth it. Here’s what you’ll need:

• Heavy-bottomed saucepan or Dutch oven: Essential for even heat distribution to avoid hot spots that can scorch the rice.
• Wooden spoon or silicone spatula: For stirring the risotto gently and consistently.
• Ladle: To add broth gradually and control the liquid-to-rice ratio.
• Sharp knife: For finely dicing onions and cutting corn kernels cleanly off the cob.
• Box grater or blender (optional): If you want to blend some of the corn to intensify its sweetness throughout the dish.

Each tool plays a role in maintaining the signature risotto texture—creamy but not mushy, al dente yet velvety.

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Ingredients for the Sweet Corn Risotto

• Arborio Rice: This short-grain rice is a must for risotto due to its high starch content that creates a creamy texture.
• Fresh Corn Kernels: Adds natural sweetness and a juicy pop in every bite. Use fresh off-the-cob for the best results.
• Vegetable or Chicken Broth: The warm broth helps the rice cook evenly and imparts flavor with each ladle.
• Shallots or Onions: Bring a mild aromatic base to the dish without overpowering the corn.
• Butter: Adds richness and silkiness at the finish.
• Olive Oil: Used to sauté the onions and start the cooking process with subtle flavor.
• Parmesan Cheese (optional): For a salty, umami kick that enhances creaminess.
• Fresh Herbs (like chives or thyme): Brightens the final dish and complements the corn.

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How To Make the Sweet Corn Risotto

Step 1: Sauté the Aromatics

Heat olive oil in a large saucepan. Add finely chopped onions or shallots and cook until translucent. This builds the aromatic base.

Step 2: Toast the Rice

Stir in the arborio rice and toast for 1-2 minutes until the grains become slightly translucent at the edges. This step locks in flavor.

Step 3: Deglaze & Simmer

Add a splash of white wine (optional) or a ladle of warm broth. Stir gently until mostly absorbed. Begin adding broth, one ladle at a time, stirring regularly.

Step 4: Add the Corn

After 10 minutes of cooking, add the corn kernels. Stir them in and continue ladling in broth gradually until the rice is creamy and al dente.

Step 5: Finish with Butter & Herbs

Turn off the heat and stir in a pat of butter and a handful of fresh herbs. Add Parmesan if desired. Season with salt and pepper to taste.

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How to Serve and Store Sweet Corn Risotto

Serving: Sweet Corn Risotto shines as a standalone vegetarian main dish but pairs beautifully with grilled seafood, roasted chicken, or even a simple salad. Serve it warm, garnished with extra herbs and a crack of black pepper.

Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the texture. Avoid freezing as it can affect the creaminess.

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Frequently Asked Questions

How do I know when the risotto is done?

It should be tender with a slight bite in the center (al dente) and surrounded by a creamy, slightly loose sauce.

Can I use frozen or canned corn?

Yes, though fresh corn is preferred for the best texture and sweetness. If using frozen, thaw first. Drain canned corn well.

Is white wine necessary?

Not at all. You can skip it or substitute with a splash of lemon juice or a bit more broth.

What if I don’t have arborio rice?

Carnaroli or Vialone Nano are great substitutes. Avoid long-grain or jasmine rice as they lack the starch for creaminess.

How can I make it dairy-free?

Swap butter for vegan butter or olive oil and skip the cheese—you’ll still get great flavor from the corn and herbs.

Can I add protein to make it a full meal?

Absolutely! Add sautéed shrimp, crispy bacon, or grilled chicken to turn it into a hearty main dish.

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Want More Rice-Based Comforts?

If this Sweet Corn Risotto warmed your heart, try these other cozy dishes from Kitchen By Kate:

• French Onion Ground Beef and Rice Casserole
• Creamy Cajun Sausage Pasta
• One Skillet Spicy Honey BBQ Sausage Pasta
• Simple Mexican Beef and Rice Skillet
• Sticky Honey Garlic Steak Rotini

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how yours turned out. Did you blend some of the corn or keep it whole? Did you serve it with shrimp or keep it veggie?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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