Description
This Sweet Corn Risotto is a creamy, comforting dish featuring Arborio rice cooked slowly in warm vegetable broth with sweet corn kernels, fragrant onions, garlic, and a splash of white wine. Finished with Parmesan cheese, butter, and fresh parsley, it’s a perfect vegetarian main or side that combines rich flavors and a smooth texture.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh or frozen sweet corn kernels
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
Garnishes
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese, for serving (optional)
Instructions
- Prepare the base: Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes, to develop a sweet, aromatic foundation.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn it.
- Toast the rice: Add the Arborio rice to the pan, stirring regularly for about 2 minutes until the grains are lightly toasted and coated with oil, which enhances the nutty flavor and improves texture.
- Deglaze with wine: Pour in the dry white wine and stir until it is completely absorbed by the rice, adding depth and acidity to the dish.
- Add broth gradually: Begin adding the warm vegetable broth one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This slow process, taking about 18-20 minutes, helps release the rice’s starch and create a creamy consistency.
- Incorporate sweet corn: When about half of the broth is added, stir in the sweet corn kernels. Continue adding the broth ladleful by ladleful until the rice is creamy and cooked to al dente texture.
- Finish with cheese and butter: Remove the pan from heat and stir in the grated Parmesan cheese and unsalted butter until the risotto is well combined and luxuriously creamy.
- Season: Taste and season with salt and freshly ground black pepper as desired.
- Serve: Serve the sweet corn risotto immediately, garnished with chopped fresh parsley and extra Parmesan cheese if preferred, to enjoy at its best creamy texture.
Notes
- Stirring constantly while adding broth is essential for a creamy risotto.
- If you don’t have white wine, you can substitute with an equal amount of extra broth or water with a splash of lemon juice.
- Use fresh or frozen sweet corn according to availability; fresh corn adds a little extra sweetness and texture.
- To make this dish vegan, omit the Parmesan cheese and butter or substitute with vegan alternatives.
- Serving risotto immediately ensures the best creamy texture; it tends to thicken as it stands.
