sweet corn risotto recipe

Written ByJenny Smyth Posted on
sweet corn risotto recipe
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The Best sweet corn risotto recipe

I’ve been making sweet corn risotto for years, and it’s a staple in our household. It’s a classic Italian recipe that’s easy to prepare and always a crowd-pleaser.

The dish originated in Northern Italy, where sweet corn is abundant during the summer months. It’s typically made with Arborio rice, which is specifically designed to absorb flavors and liquids without becoming mushy.

I love the creamy texture of this dish, and it’s perfect for special occasions or everyday meals. My family raves about it, and it’s often requested when we have guests over.

The best part is that it’s relatively healthy, thanks to the use of sweet corn instead of heavy cream or butter. We make it with vegetable broth and Parmesan cheese for added depth of flavor.

The technique of cooking the risotto with sweet corn is what sets this recipe apart from other risotto recipes. It adds a sweetness that complements the savory flavors beautifully.

This recipe is perfect for summer gatherings or anytime you want a comforting meal that’s easy to make.

Sweet Corn Risotto

Sweet Corn Risotto

4.7 from 1938 votes

A creamy and comforting risotto made with fresh sweet corn kernels and arborio rice. The natural sweetness of the corn pairs perfectly with the savory Parmesan cheese and a hint of thyme.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Risotto

4 cups vegetable broth
1 cup water
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
2 cups fresh sweet corn kernels (from about 3 ears)
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper to taste

👨‍🍳Directions

1In a medium saucepan, combine the vegetable broth and water.
2Bring to a simmer over medium heat, then reduce the heat to low to keep it hot.
3In a large heavy-bottomed pot, heat the olive oil over medium heat until shimmering.
4Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
5Add the minced garlic and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
6Add the arborio rice to the pot and stir to coat the grains with oil.
7Toast the rice for 2 minutes, stirring frequently, until the edges become translucent and the grains emit a nutty aroma.
8Pour in the white wine and stir until it is fully absorbed by the rice, about 2 minutes.
9Begin adding the hot broth one ladleful at a time, stirring frequently and waiting until each addition is almost fully absorbed before adding the next.
10Continue this process for about 18 to 20 minutes, until the rice is creamy and al dente.
11When the rice is nearly done, stir in the fresh corn kernels and continue cooking for 2 to 3 minutes, until the corn is tender and bright yellow.
12Remove the pot from the heat and stir in the grated Parmesan cheese, butter, and fresh thyme leaves until melted and well combined.
13Season the risotto with salt and freshly ground black pepper to taste.
14Serve immediately in warm bowls, garnished with additional Parmesan and thyme if desired.

🔧Equipment

Medium saucepan
Large heavy-bottomed pot or Dutch oven
Wooden spoon
Ladle
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 720mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 10g

📝Notes

For best results, use fresh corn when in season. If using frozen corn, thaw and pat dry before adding. The risotto should be creamy and flow slowly when spooned onto a plate.

Watch Video Of How Sweet Corn Risotto Works

This sweet corn risotto recipe is always a good idea for any occasion, whether it’s a family gathering or just a weeknight dinner.

It’s easy to make and reheats well, so feel free to double or triple the recipe as needed.

Try storing leftovers in an airtight container in the fridge for up to three days or freezing them for up to two months.

❓ Frequently Asked Questions About Sweet Corn Risotto

Q: What type of rice should I use for this recipe?

A: You’ll want to use Arborio rice, which is specifically designed to absorb flavors and liquids without becoming mushy.

Q: Can I substitute the vegetable broth with chicken or beef broth?

A: Yes, you can use chicken or beef broth if you prefer a heartier flavor.

Q: How do I prevent the risotto from becoming too sticky?

A: Make sure to stir constantly while adding the liquid, and don’t overcook the rice.

Q: Can I add other ingredients like herbs or spices?

A: Feel free to add your favorite herbs or spices to give the dish an extra boost of flavor.

Q: What if I don’t have sweet corn? Can I substitute it with frozen corn?

A: While fresh sweet corn is ideal, you can use frozen corn as a substitute if that’s what you have on hand.

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