Description
This creamy Sweet Corn Risotto recipe is a perfect blend of arborio rice, fresh corn kernels, and herbs—making it an elegant and cozy comfort dish. It’s naturally gluten-free, customizable, and ideal as a vegetarian main or side. Perfect for summer dinners, dinner parties, or easy weeknight meals.
Ingredients
1 cup arborio rice
1 ½ cups fresh corn kernels (about 2 ears)
4 cups vegetable or chicken broth, warmed
1 small onion or 2 shallots, finely chopped
2 tablespoons olive oil
2 tablespoons butter
¼ cup grated Parmesan cheese (optional)
2 tablespoons chopped fresh chives or thyme
Salt and black pepper, to taste
Instructions
1. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add the chopped onion or shallots and sauté until soft and translucent, about 3–4 minutes.
2. Stir in the arborio rice and cook for 1–2 minutes, letting it toast slightly while stirring constantly.
3. Add a ladle of warm broth (or white wine if using) and stir gently until mostly absorbed.
4. Continue adding broth one ladle at a time, stirring often. Wait for each addition to be absorbed before adding the next.
5. After 10 minutes, stir in the fresh corn kernels and continue cooking with broth until rice is creamy and al dente (total time around 18–20 minutes).
6. Turn off heat. Stir in butter, Parmesan (if using), and fresh herbs. Season with salt and pepper.
7. Serve immediately, garnished with extra herbs and a crack of black pepper.
Notes
Use fresh corn off the cob for the best texture and flavor. Frozen or canned corn works in a pinch.
Keep broth warm throughout cooking—this ensures even absorption and a smooth risotto texture.
Stir frequently but not constantly; this helps release starch without breaking the grains.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Side Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg