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Sweet Corn Risotto

A creamy and flavorful summer risotto made with sweet corn, Arborio rice, and Parmesan cheese for a comforting yet elegant dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Italian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Risotto Base
  • 1.5 cups Arborio rice
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 onion finely diced
  • 2 cloves garlic minced
Flavor & Finish
  • 1.5 cups fresh sweet corn kernels
  • 4 cups vegetable or chicken broth warm
  • 0.5 cup dry white wine
  • 0.75 cup Parmesan cheese grated
  • 1 tsp salt to taste
  • 0.5 tsp black pepper

Equipment

  • Wide saucepan or skillet
  • Ladle
  • Saucepan (for broth)
  • Wooden spoon

Method
 

  1. Warm broth in a saucepan and keep over low heat.
  2. Sauté onion in olive oil and butter until translucent.
  3. Add garlic and Arborio rice; toast briefly.
  4. Deglaze with white wine and cook until absorbed.
  5. Add warm broth gradually, stirring constantly.
  6. Stir in sweet corn halfway through cooking.
  7. Finish with Parmesan, salt, and pepper.

Notes

Serve immediately for best texture. Add extra broth if risotto thickens too much.