Sweet Corn Risotto Recipe

Introduction

Sweet Corn Risotto is a comforting and creamy dish that highlights the natural sweetness of fresh corn. This easy-to-make recipe combines tender arborio rice with rich Parmesan and buttery flavors for a satisfying meal or side.

Ingredients

• 3 corn cobs
• ½ small sweet onion
• 3 Tbsp salted butter, divided
• 1 ½ cups arborio rice
• ¼ cup white wine
• 5 cups vegetable broth
• ½ cup shredded Parmesan cheese

Instructions

1. Step 1: Cut the corn kernels off the cobs and then chop the bare cobs in half. Dice the sweet onion.
2. Step 2: Add the halved corn cobs to a pot with the vegetable broth and bring to a simmer over low heat to infuse flavor while you prepare the risotto.
3. Step 3: In a skillet over medium-high heat, melt 2 tablespoons of butter. Add the diced onion and cook until it becomes glossy and softened.
4. Step 4: Add the arborio rice to the skillet with the onions and toast for 1-2 minutes, stirring constantly.
5. Step 5: Stir in the corn kernels and cook for another minute to warm them through.
6. Step 6: Pour in the white wine and cook until it has mostly evaporated, reducing the liquid.
7. Step 7: Remove the corn cobs from the simmering vegetable broth. Begin adding the broth to the rice mixture one ladle at a time, stirring constantly.
8. Step 8: Wait until the broth is about 75% absorbed before adding the next ladle. Continue this process, stirring frequently, until all the broth is absorbed and the risotto is creamy, about 20 minutes.
9. Step 9: Remove from heat and stir in the remaining 1 tablespoon of butter and the shredded Parmesan cheese until melted and combined.
10. Step 10: Serve warm, optionally garnished with fresh parsley or herbs.

Tips & Variations

• For extra depth, sauté the onion in a splash of olive oil along with the butter.
• Use fresh sweet corn when in season for the best flavor, or frozen corn if fresh isn’t available.
• Swap white wine for dry vermouth or a mild broth if you prefer to avoid alcohol.
• Add a squeeze of lemon juice at the end for a bright finish.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the texture. Avoid microwaving at high heat to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works well and adds a richer flavor, but vegetable broth keeps the dish vegetarian.

How can I make this risotto vegan?

Replace the butter with olive oil and use a vegan Parmesan-style cheese or nutritional yeast as a substitute.

Sweet Corn Risotto Recipe

---

★★★★★

4.8 from 145 reviews

• Author: Mariam
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Sweet Corn Risotto is a creamy, comforting Italian-inspired dish that highlights the natural sweetness of fresh corn. Arborio rice is slowly cooked with sweet corn, white wine, and vegetable broth, then finished with butter and Parmesan cheese for a rich, velvety texture. Perfect as a main course or a hearty side dish.

---

Ingredients

Scale 1x2x3x

Sweet Corn and Broth

• 3 corn cobs
• 3 cups vegetable broth (from total 5 cups)

Risotto

• ½ small sweet onion, diced
• 3 Tbsp salted butter, divided
• 1½ cups arborio rice
• ¼ cup white wine
• 5 cups vegetable broth
• ½ cup shredded Parmesan cheese

---

Instructions

1. Prepare Ingredients: Cut the corn kernels off the cobs and chop the bare cobs in half. Dice the sweet onion and gather all other ingredients including white wine, Parmesan, butter, and arborio rice.
2. Simmer Corn Cobs: In a pot, add the chopped corn cobs and 5 cups of vegetable broth. Bring to a gentle simmer over low heat to infuse the broth with corn flavor while preparing the risotto.
3. Sauté Onion: In a skillet over medium-high heat, melt 2 tablespoons of butter. Add the diced onion and cook until it becomes translucent and glossy, releasing its sweetness.
4. Toast Rice: Add the arborio rice to the skillet with the onion and butter. Stir and toast the rice for 1 to 2 minutes until the edges become slightly translucent, enhancing its nutty flavor.
5. Add Corn Kernels: Stir in the fresh corn kernels and cook for an additional minute to incorporate their sweetness into the rice mixture.
6. Deglaze with Wine: Pour in the white wine and cook until it mostly evaporates, reducing the liquid and concentrating flavors.
7. Add Broth Gradually: Using a ladle, add the hot corn-infused vegetable broth one ladle at a time to the rice mixture. Stir constantly and wait until about 75% of the liquid is absorbed before adding the next ladle. Continue this process, which should take approximately 20 minutes, until the rice is creamy and cooked through.
8. Finish Risotto: Remove the corn cobs from the broth. Stir in the remaining 1 tablespoon of butter and the shredded Parmesan cheese until the risotto is rich and creamy.
9. Serve: Serve the risotto hot, optionally garnished with fresh parsley or other herbs for an added burst of freshness.

Notes

• Using fresh corn increases the sweetness and texture, but frozen corn can be substituted if fresh is not available.
• To make the dish vegan, omit the butter and Parmesan or replace with vegan alternatives.
• Stirring constantly during broth addition is key to achieving the creamy texture of traditional risotto.
• If you prefer a deeper flavor, you can use vegetable stock infusions or add herbs while simmering the corn cobs.
• White wine can be omitted for a non-alcoholic version, replacing it with an equal amount of broth.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Sweet Corn Risotto, Arborio Rice, Italian Risotto, Vegetarian Risotto, Creamy Corn Dish