Description
Sweet Corn Risotto is a creamy, comforting, and summer-perfect dish made with Arborio rice, fresh corn, and Parmesan. Rich yet light, this vegetarian recipe is ideal for warm nights, dinner parties, or cozy weeknight meals.
Ingredients
Scale
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 4 cups low-sodium chicken or vegetable broth
- 4 ears fresh corn, kernels removed (about 2½ to 3 cups)
- 1 cup Arborio rice
- ½ cup grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional garnish: chopped chives or basil, extra Parmesan
Instructions
- Warm Broth: Heat broth in a small pot over low heat and keep warm.
- Sauté Onion: In a large saucepan, melt 2 tablespoons butter. Add onion and cook 5 minutes until soft and translucent.
- Toast Rice: Stir in Arborio rice and toast for 1–2 minutes.
- Add Corn: Mix in the corn kernels and combine well.
- Add Broth Gradually: Add ½ cup hot broth at a time, stirring frequently until absorbed before adding more. Continue for 20–25 minutes until rice is creamy and tender but firm.
- Finish: Remove from heat. Stir in remaining butter and Parmesan. Season with salt and pepper.
- Serve: Garnish with herbs and extra cheese. Enjoy immediately.
Notes
- Use Arborio or Carnaroli rice for best texture—never long-grain.
- Keep broth warm throughout cooking for smooth consistency.
- Stir often to release starch and create creaminess.
- Add lemon zest, peas, or zucchini for variation.
- Swap Parmesan with goat cheese for tang, or plant-based cheese for vegan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Vegetarian, Summer Recipe
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 6g
- Sodium: 470mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Sweet Corn Risotto, Risotto Recipes, Summer Dinner, Vegetarian Recipes, Pasta Dishes