When you’re craving something creamy, comforting, and just a little bit fancy, this Sweet Corn Risotto with Crispy Turkey hits the mark. The natural sweetness of fresh corn blends beautifully with rich parmesan, aromatic garlic, and perfectly cooked arborio rice to create a dish that feels both rustic and gourmet. Topped with a savory, crisped-up turkey and corn mix, it’s a full-flavored meal that’s ideal for late summer or early fall.

Sweet Corn Risotto with Crispy Turkey

Why You’ll Love This Recipe

Seasonal flavor: Fresh corn is the hero here, giving the risotto a natural sweetness and summery vibe.
Comforting and creamy: Arborio rice delivers that classic creamy risotto texture we all love.
Balanced and satisfying: Protein-packed turkey makes this a full, hearty meal.
Crowd-pleasing: It’s impressive enough for dinner guests, but cozy enough for a solo night in.
Customizable: Easy to adapt for vegetarians or use leftovers creatively.

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Ingredients

7 cups vegetable stock or broth
1 dried bay leaf
(Optional) 1 parmesan rind
3 ears sweet corn, kernels sliced off the cob and divided
4 ½ tablespoons unsalted butter, divided
1 sweet onion, diced
3 cloves garlic, finely chopped or grated, divided
1 ¼ cups arborio rice
1 orange bell pepper, diced
1 cup grated parmesan (about 2 oz)
4 oz diced turkey
Kosher salt and ground black pepper, to taste

Instructions

Make the Corn Stock
In a large pot, combine vegetable broth, corn cobs (after slicing off kernels), bay leaf, and parmesan rind (if using). Bring to a simmer, then reduce heat to low to maintain a light simmer.
Cook Aromatics
In a separate large, heavy-bottomed pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add diced onion, season with about 1 teaspoon kosher salt, and sauté until softened and translucent (about 5 minutes). Stir in 2 cloves of garlic and cook until fragrant (2–3 minutes more).
Toast the Arborio Rice
Stir in the arborio rice and cook for 2–3 minutes, stirring occasionally until lightly toasted.
Start Adding the Corn & Stock
Stir in kernels from 2 ears of corn and the diced orange bell pepper. Begin adding warm corn stock, one ladleful at a time, stirring frequently. Allow each addition to be mostly absorbed before adding more. Continue this process for 20–25 minutes or until the rice is al dente and creamy. You may not need all the broth.
Make the Turkey-Corn Topping
While risotto simmers, melt ½ tablespoon of butter in a small skillet. Add turkey and cook until it begins to render and brown slightly. Stir in remaining corn kernels and last clove of garlic. Cook until the turkey is crispy and corn is golden, 3–4 minutes. Set aside.
Finish the Risotto
Once the rice is perfectly cooked, stir in the remaining tablespoon of butter and the grated parmesan. Season with salt and freshly ground black pepper to taste.
Serve
Spoon the risotto into bowls and top with the turkey-corn mixture. Garnish with fresh herbs, more parmesan, and lots of cracked pepper if desired.

Variations

Vegetarian: Omit the turkey and add sautéed mushrooms or crispy chickpeas instead.
Add heat: A pinch of red pepper flakes in the aromatics step brings a nice kick.
Use rotisserie chicken: A time-saving option that still gives protein-rich depth.
Vegan: Use plant-based butter and vegan parmesan, and skip the turkey.

Heating and Storage

Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheating:
Warm over medium-low heat on the stovetop, adding a splash of broth or water to loosen. You can also microwave in short bursts, stirring between each.

Frequently Asked Questions

What is the secret to creamy risotto?

Stirring frequently and adding warm stock slowly helps release the starches in arborio rice, creating that signature creaminess.

Can I use frozen corn instead of fresh?

Yes! While fresh corn is ideal, frozen kernels work well. Just thaw before using.

Is this recipe gluten-free?

Yes, assuming your broth and parmesan are gluten-free, this recipe contains no wheat.

Can I substitute a different rice?

Short-grain rice like carnaroli can be used, but long-grain varieties won’t produce the same creamy texture.

What does the parmesan rind do?

It adds deep umami and richness to the broth. Totally optional, but a flavor boost if you have one.

Can I make this ahead of time?

Risotto is best served fresh, but you can prep the stock and toppings ahead to save time.

How do I know when risotto is done?

The grains should be tender with a slight bite (al dente), and the dish should be creamy but not soupy.

What herbs go well as garnish?

Chopped chives, parsley, or basil all add a fresh finishing touch.

Can I freeze risotto?

Technically yes, but the texture may suffer. It’s best enjoyed freshly made or reheated from the fridge.

Conclusion

This Sweet Corn Risotto with Crispy Turkey is a heartwarming dish that brings together the sweetness of seasonal corn, the richness of parmesan, and the savory crunch of turkey for an unforgettable meal. It’s approachable, satisfying, and just fancy enough to feel special. Whether you’re serving it for a cozy weeknight dinner or entertaining guests, this risotto is sure to become a late-summer favorite.