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Sweet Corn Risotto

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Sweet Corn Risotto is a creamy, comforting dish that combines the sweetness of fresh corn with the richness of traditional risotto. The creamy texture is enhanced by Parmesan cheese, fresh thyme, and a touch of butter. This versatile dish is perfect as a side or a main course for any occasion, and it’s sure to impress with its flavor and texture.

  • Total Time: 2 hours 30 minutes
  • Yield: 4-6 servings

Ingredients

For the Risotto:

1 ½ cups Arborio rice

45 ears of fresh sweet corn (or 3 cups frozen sweet corn)

68 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

Instructions

  • Prepare the Corn: Shuck the corn and cut the kernels off the cob. Set aside 1 ½ cups of whole kernels. Puree the remaining kernels in a food processor or blender until coarsely pureed.

  • Warm the Broth: Heat the vegetable broth in a separate saucepan over low heat, keeping it simmering gently while you prepare the risotto.

  • Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tbsp butter and 2 tbsp olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add garlic and thyme, cooking for another minute until fragrant.

  • Toast the Rice: Add 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 at a time, stirring constantly. Wait until each addition is absorbed before adding more, continuing for 20-25 minutes.

  • Incorporate Corn Puree: After 10-15 minutes, once the risotto starts to become creamy, stir in the corn puree. Continue adding broth and cooking until the rice is al dente.

  • Add Whole Corn Kernels: About 5 minutes before the risotto is done, stir in the reserved whole corn kernels.

  • Mantecatura (Finish the Risotto): Remove the pot from heat. Stir in the remaining butter, Parmesan cheese, and optional heavy cream. Stir vigorously to create a smooth, glossy texture.

  • Season and Serve: Taste and season with salt and freshly ground black pepper. Serve immediately, garnished with extra Parmesan and thyme.

Notes

Storage: Leftover risotto can be stored in an airtight container in the fridge for up to 3 days.

Freezing: You can freeze risotto for up to 1 month. Let it cool before transferring to a freezer-safe container. Reheat by thawing overnight in the fridge and adding a splash of broth or water when reheating.

Vegan Version: Substitute Parmesan and butter with vegan butter and nutritional yeast for a plant-based version.

Cheese Swap: Use Pecorino Romano for a sharper flavor instead of Parmesan.

  • Author: Chloe Mae
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish, Comfort Food, Italian
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian