Description
This Sweet Corn Risotto is a creamy and comforting Italian-inspired dish featuring tender Arborio rice cooked slowly with sweet corn kernels, vegetable broth, and a touch of white wine. Finished with Parmesan cheese, butter, and fresh parsley, it’s perfect as a satisfying vegetarian main or side dish.
Ingredients
Scale
Risotto Base
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 1 cup fresh or frozen sweet corn kernels
- 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 olive oil and sauté onion. In a large saucepan over medium heat, warm the olive oil and cook the finely chopped onion until translucent, about 5 minutes, to develop a sweet, soft base for the risotto.
- Add garlic and cook. Stir in the minced garlic and cook for an additional minute until fragrant, ensuring it doesn’t brown to maintain a delicate aroma.
- Toast the Arborio rice. Add the Arborio rice to the pan, stirring continuously for about 2 minutes until the rice is evenly coated with oil and lightly toasted, which helps release the starch needed for creaminess.
- Deglaze with white wine. Pour in the white wine and stir until it is completely absorbed by the rice, enhancing the risotto’s flavor with subtle acidity.
- Gradually add vegetable broth. Begin a slow addition of the warm vegetable broth one ladleful at a time. Stir constantly and wait for each addition to be nearly fully absorbed before adding the next, a process that takes about 18-20 minutes and is key for achieving creamy texture.
- Incorporate sweet corn kernels. When approximately half of the broth has been added, stir in the sweet corn kernels to meld their sweetness into the risotto as the rice continues to cook.
- Finish cooking risotto. Continue adding the remaining broth slowly, stirring until the rice is creamy and cooked al dente, tender but with a slight bite.
- Enrich with Parmesan and butter. Remove the pan from heat and stir in the grated Parmesan cheese and unsalted butter until melted and fully combined, creating a rich, silky finish.
- Season and serve. Adjust seasoning with salt and freshly ground black pepper to taste. Serve the risotto immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired for added flavor and presentation.
Notes
- Use warm vegetable broth to maintain an even cooking temperature and prevent the risotto from cooling down during the process.
- Stirring constantly helps release the rice’s starch, which is essential for the creamy texture characteristic of risotto.
- If using frozen corn, thaw before adding for even cooking.
- Feel free to substitute Parmesan with a vegetarian hard cheese if dairy-free versions are needed.
- Serve immediately, as risotto tends to become gummy if reheated.
