Description

This Sweet Corn Risotto is a creamy, comforting, and flavorful dish that highlights the natural sweetness of fresh corn. Made with Arborio rice, vegetable broth, herbs, and Parmesan, it’s a summer favorite that feels luxurious but is easy enough for a weeknight dinner.

Ingredients

1 ½ cups Arborio rice

3 cups fresh corn kernels (or frozen, defrosted)

6–8 cups vegetable broth, warmed

1 medium yellow onion, finely chopped

2 garlic cloves, minced

½ cup dry white wine (optional)

4 tablespoons unsalted butter, divided

2 tablespoons extra virgin olive oil

½ cup grated Parmesan cheese

1 tablespoon fresh thyme or other herbs

Salt and freshly ground black pepper

2 tablespoons heavy cream (optional)

Cook Mode Prevent your screen from going dark

Instructions

Shuck corn and remove kernels. Purée half and set aside the rest.
Warm broth in a saucepan over low heat.
In a large pot, melt 2 tbsp butter with olive oil. Add onion and cook until soft. Stir in garlic and thyme.
Add rice and stir for 2–3 minutes until lightly toasted.
Deglaze with wine (if using) and cook until absorbed.
Add broth one ladle at a time, stirring frequently.
After 10–15 minutes, stir in corn purée. Continue adding broth.
About 5 minutes before the rice is done, stir in remaining corn kernels.
When rice is al dente and risotto is creamy, remove from heat. Stir in remaining butter, Parmesan, and cream (if using).
Season to taste and serve immediately with more Parmesan and herbs.

Notes

Stirring often is key for creamy texture
For extra corn flavor, make corn cob broth
Serve immediately—risotto doesn’t sit well

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Salad, Side Dish
Method: Stovetop
Cuisine: italian