Description
A creamy and comforting Sweet Corn Risotto made with Arborio rice, fresh sweet corn kernels, white wine, and Parmesan cheese. This stovetop-cooked Italian classic combines subtle sweetness with rich, cheesy flavors, perfect for a cozy meal.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen sweet corn kernels
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
Garnish
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil: Warm the olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook until translucent and soft, approximately 5 minutes, stirring occasionally.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
- Toast the rice: Add the Arborio rice to the pan. Stir regularly for about 2 minutes to lightly toast the grains and coat them evenly with oil, which helps release the starch for a creamy risotto.
- Deglaze with wine: Pour in the dry white wine and stir continuously until the wine is fully absorbed by the rice, enhancing depth of flavor.
- Add broth gradually: Begin adding warm vegetable broth one ladleful at a time, stirring constantly. Allow each addition to be absorbed before adding the next. Continue this process for roughly 18 to 20 minutes to develop the creamy texture.
- Incorporate sweet corn: When about half of the broth has been used, stir in the sweet corn kernels. Keep adding broth ladle by ladle until the rice is creamy and al dente, meaning tender but with a slight bite.
- Finish with cheese and butter: Remove the pan from heat. Stir in grated Parmesan cheese and unsalted butter until melted and fully combined, creating a rich, creamy consistency.
- Season: Taste and season the risotto with salt and freshly ground black pepper according to preference.
- Serve and garnish: Serve the risotto immediately. Garnish with chopped fresh parsley and, optionally, extra Parmesan cheese for added flavor and presentation.
Notes
- Using warm broth ensures the cooking process is steady and the rice cooks evenly.
- Stirring constantly helps release starch from the rice for that classic creamy risotto texture.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Fresh sweet corn is preferable but frozen works well; just thaw before using.
- For a vegan version, omit Parmesan and butter or substitute with vegan alternatives.
- Serve immediately as risotto thickens and loses creaminess if left to sit.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
