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Sweet Corn Risotto

Indulge in Creamy Sweet Corn Risotto for Summer Bliss

This creamy Sweet Corn Risotto captures the essence of summer with its vibrant flavors and comforting texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 1 cup Arborio Rice This main ingredient provides that creamy texture essential for a perfect risotto.
  • 2 cups Sweet Corn Kernels Fresh corn is best, but you can opt for frozen or canned.
  • 4 cups Vegetable Broth Use homemade stock made from corn cobs for maximum flavor; ensure it's gluten-free if needed.
  • 1 medium Onion A foundational flavor; shallots can be a suitable replacement.
  • 2 cloves Garlic Enhances the aroma and flavor.
  • 1/2 cup White Wine Introduces acidity and depth; can be omitted for a non-alcoholic option.
For Creaminess
  • 2 tablespoons Butter Adds richness; can be replaced with olive oil for a dairy-free version.
  • 1/2 cup Parmesan Cheese Traditionally used for flavor; nutritional yeast can be a great vegan substitute.
For the Topping (Optional)
  • 1/2 cup Pancetta Provides a crispy, salty finish; omit for a vegetarian option.

Equipment

  • medium pot
  • Heavy-bottomed pot
  • Ladle

Method
 

Step-by-Step Instructions for Sweet Corn Risotto
  1. In a medium pot, combine vegetable broth with spent corn cobs and a bay leaf. Bring to a gentle simmer over medium heat and let it infuse for at least 30 minutes.
  2. Heat a heavy-bottomed pot over medium heat and add butter. Once melted, add diced onion and minced garlic, sautéing until they're soft and translucent, about 4–5 minutes.
  3. Stir in the arborio rice, ensuring each grain is coated in the buttery mixture. Toast the rice for 2–3 minutes, stirring constantly.
  4. Pour in the white wine, stirring gently as it bubbles and reduces, about 2–3 minutes.
  5. Using a ladle, add the warm corn stock to the pot, stirring continuously, approximately every 2–3 minutes.
  6. When the rice is almost at your desired consistency, fold in the fresh sweet corn kernels and diced bell pepper. Cook for an additional 3–5 minutes.
  7. Serve your creamy sweet corn risotto immediately, topped with crispy pancetta or any other beloved toppings.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 7mgCalcium: 150mgIron: 2mg

Notes

Consider pairing this risotto with a refreshing salad for a complete meal. Store leftover risotto in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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