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Sweet Corn Risotto

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This creamy sweet corn risotto is a quick and easy summer dinner, bursting with fresh corn flavor and ready in just 30 minutes. It’s comforting, light, and perfect for weeknights or entertaining guests.

Ingredients

Scale
  • 1 cup arborio rice (about 200g)
  • 3 large ears fresh sweet corn (about 2 cups kernels, or 300g; frozen corn can be substituted, thawed and drained)
  • 4 cups low-sodium vegetable broth (1 quart)
  • 1 large shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (120ml, optional; substitute with more broth if desired)
  • 1/2 cup freshly grated parmesan cheese (about 50g; pecorino or goat cheese can be substituted)
  • 2 tablespoons unsalted butter (28g; olive oil for dairy-free)
  • 1 tablespoon extra virgin olive oil (15ml)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh basil or chives, for garnish (optional)

Instructions

  1. Shuck the corn and slice the kernels off the cob. Place half the kernels in a blender with 1 cup of vegetable broth and blend until smooth. Set aside the other half of the kernels.
  2. Pour the remaining 3 cups of broth into a saucepan and bring to a gentle simmer over low heat.
  3. In a large heavy-bottomed pot, melt 1 tablespoon butter with the olive oil over medium heat. Add the chopped shallot and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
  4. Add the arborio rice and stir to coat in the butter and oil. Toast for 1-2 minutes until the rice is slightly translucent around the edges.
  5. Pour in the white wine and stir, scraping up any bits from the bottom. Let the wine simmer until mostly absorbed.
  6. Reduce heat to medium-low. Add the warm broth one ladleful (about 1/2 cup) at a time, stirring constantly and waiting until most of the liquid is absorbed before adding more. After about 10 minutes, pour in the blended corn/broth mixture. Continue adding broth and stirring until the rice is creamy and al dente (about 18-20 minutes total).
  7. When the risotto is nearly done, stir in the reserved whole corn kernels. Cook for 2-3 minutes until just tender.
  8. Remove from heat and stir in the remaining 1 tablespoon butter and all the parmesan cheese. Season with salt and pepper to taste.
  9. Spoon into bowls, garnish with fresh basil or chives, and serve immediately. Add a drizzle of olive oil or extra cheese if desired.

Notes

For dairy-free or vegan, use olive oil instead of butter and substitute vegan parmesan or nutritional yeast. Always keep broth warm for best results. Stir regularly but not constantly. If risotto thickens too much, add a splash of broth before serving. Leftovers can be stored in the fridge for up to 3 days and reheated with extra broth. Try adding lemon juice or red pepper flakes for a twist.

Nutrition

Keywords: sweet corn risotto, summer dinner, vegetarian risotto, creamy risotto, easy risotto, corn recipes, Italian, gluten-free, weeknight dinner, comfort food

Find it online: https://hungermind.com/sweet-corn-risotto-recipe-easy-summer-dinner-in-30-minutes/