Why You’ll Love This Recipe

This risotto is an absolute crowd-pleaser, combining the sweetness of fresh corn with the buttery, creamy texture of traditional risotto. The addition of Parmesan cheese and fresh thyme gives it a savory depth, while the corn puree enhances the creamy consistency. It’s easy to make, and once you master the technique, it’s an impressive dish that will become a staple in your kitchen.

Ingredients

For the Risotto
- 1 ½ cups Arborio rice
- 4-5 ears of fresh sweet corn (or 3 cups frozen sweet corn)
- 6-8 cups low-sodium vegetable broth
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh thyme, chopped (or other fresh herbs like parsley or basil)
- ½ cup grated Parmesan cheese, plus extra for serving
- 2 tbsp heavy cream (optional, for extra richness)
- Salt and freshly ground black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Corn: Shuck the corn and carefully cut the kernels off the cob. Set aside about 1 ½ cups of the whole kernels. Puree the remaining corn kernels in a food processor or blender until coarsely pureed. This puree will help create a creamy texture in the risotto.
Warm the Broth: In a separate saucepan, heat the vegetable broth over low heat. Keep it simmering gently while you prepare the risotto to ensure the broth is hot when added.
Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tbsp of butter and 2 tbsp of olive oil over medium heat. Once the butter is melted, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and fresh thyme, cooking for another minute until fragrant.
Toast the Rice: Add the Arborio rice to the pot and stir for 2-3 minutes, allowing the rice to lightly toast and become translucent around the edges.
Add Broth Gradually: Begin adding the simmering broth, one ladleful (about ½ cup) at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. This process should take about 20-25 minutes.
Incorporate Corn Puree: After about 10-15 minutes, once the risotto starts to become creamy, stir in the corn puree. Continue adding the broth and cooking the risotto, stirring occasionally, until the rice is tender but still has a slight bite in the center (al dente).
Add Whole Corn Kernels: About 5 minutes before the risotto is done, stir in the reserved corn kernels, allowing them to heat through while retaining their texture.
Mantecatura (Finish the Risotto): Once the rice is tender and creamy, remove the pot from the heat. Stir in the remaining butter, Parmesan cheese, and optional heavy cream for extra richness. Stir vigorously until the cheese and butter are fully incorporated, creating a smooth, glossy texture.
Season and Serve: Taste the risotto and season with salt and freshly ground black pepper to your liking. Serve immediately, garnished with extra Parmesan cheese and fresh thyme, if desired.

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 2 hours (for chilling)
Total Time: 2 hours 30 minutes

Variations

Herbs: Try using basil, parsley, or chives in place of thyme for a fresh twist.
Cheese: Swap Parmesan for Pecorino Romano for a sharper, saltier flavor.
Add Veggies: Stir in additional vegetables like peas, zucchini, or spinach for a more hearty dish.
Vegan Version: Omit the Parmesan and butter, and substitute with vegan butter and nutritional yeast for a plant-based version.
More Protein: Add grilled chicken, shrimp, or tofu for a protein-packed meal.

Storage/Reheating

Storage: Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: Risotto can be frozen for up to 1 month. Allow it to cool completely before transferring to a freezer-safe container. To reheat, thaw in the fridge overnight and reheat in a pot with a bit of broth or water.
Reheating: To reheat risotto, add a splash of broth or water to loosen it up, and warm it over low heat, stirring occasionally.

FAQs

1. Can I use a different type of rice?

Arborio rice is the best choice for risotto because of its high starch content, but you can substitute Carnaroli or Vialone Nano rice for slightly different textures.

2. Can I use frozen corn instead of fresh?

Yes, you can use frozen corn instead of fresh. Just defrost it before adding it to the risotto.

3. Can I make this recipe ahead of time?

Risotto is best enjoyed fresh, but you can prepare the corn puree and have the broth ready in advance. Simply finish the risotto when you’re ready to serve.

4. Can I make this risotto gluten-free?

Yes, this recipe is naturally gluten-free, as long as the broth and other ingredients you use are certified gluten-free.

5. Can I add cream to make the risotto richer?

Yes, adding a bit of heavy cream at the end will make the risotto even creamier and richer, but it’s optional. For a lighter version, you can skip the cream.

6. How can I make this risotto less creamy?

If you prefer a less creamy risotto, use less broth and omit the heavy cream.

7. How do I know when the risotto is done?

The risotto is done when the rice is tender but still has a slight bite in the center. It should also have a creamy consistency, not too runny or too thick.

8. Can I use canned corn instead of fresh or frozen?

Yes, you can use canned corn, but fresh or frozen corn will give the best flavor and texture. Be sure to drain the corn before using it.

9. What should I serve with this risotto?

Serve this Sweet Corn Risotto with grilled meats, a fresh salad, or simply enjoy it on its own as a main dish.

Conclusion

Sweet Corn Risotto is a rich, creamy dish that combines the sweetness of corn with the savory flavors of Parmesan, garlic, and thyme. It’s a comforting, versatile meal that’s perfect for any occasion. Whether you’re serving it as a side dish or as the star of the meal, this risotto is sure to impress with its smooth texture and delicious flavor.