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Sweet Corn Risotto Recipe

Sweet Corn Risotto Recipe
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★★★★★

4.7 from 5 reviews

This Sweet Corn Risotto is a creamy, comforting Italian-inspired dish that highlights the natural sweetness of fresh corn. Arborio rice is slowly cooked in a flavorful vegetable broth infused with corn cobs, white wine, and a blend of butter and Parmesan cheese, creating a rich and velvety texture. Perfect as a main or side dish, this recipe balances savory and sweet notes effortlessly.

Ingredients

Scale

Vegetables

  • 3 corn cobs
  • ½ small sweet onion, diced

Dairy & Fats

  • 3 Tbsp salted butter, divided
  • ½ cup shredded Parmesan cheese

Grains & Liquids

  • 1 ½ cups arborio rice
  • ¼ cup white wine
  • 5 cups vegetable broth

Instructions

  1. Prepare Ingredients: Cut the kernels off the corn cobs and set aside. Slice the bare cobs in half. Dice the sweet onion finely. Gather all ingredients like white wine, Parmesan cheese, butter, and arborio rice before starting.
  2. Simmer Corn Broth: Place the bare corn cobs into a pot with the vegetable broth and bring it to a low simmer. This will infuse the broth with a subtle corn flavor while you cook the risotto.
  3. Sauté Onion: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the diced onion and cook until it becomes soft, translucent, and glossy, about 3-4 minutes.
  4. Toast Rice: Add the arborio rice to the skillet with the onion and butter. Stir continuously for 1-2 minutes to lightly toast the rice, enhancing its nutty flavor and preparing it to absorb liquids.
  5. Add Corn Kernels: Stir in the fresh corn kernels and cook for an additional minute, allowing their sweetness to meld with the rice and onion.
  6. Deglaze with Wine: Pour in the white wine and stir, cooking until most of the liquid evaporates. This adds acidity and depth to the dish.
  7. Slowly Add Broth: Ladle a portion of the warm corn-infused vegetable broth into the rice mixture. Stir constantly until about 75% of the liquid is absorbed. Repeat this process, ladle by ladle, allowing the rice to slowly absorb the broth and release its creamy starch. This will take approximately 20 minutes.
  8. Finish Risotto: Once the risotto has reached a creamy texture and the rice is tender yet slightly al dente, remove it from the heat. Stir in the remaining 1 tablespoon of butter and the shredded Parmesan cheese to enrich the flavor and add silkiness.
  9. Serve: Spoon the risotto onto plates or bowls. Optionally garnish with fresh parsley or other herbs for a touch of color and freshness. Serve immediately for the best texture.

Notes

  • Using fresh corn cobs for the broth adds natural sweetness and depth of flavor.
  • Stirring constantly while adding broth releases rice starch, creating the classic creamy risotto texture.
  • If you prefer, substitute vegetable broth with chicken broth for a different flavor profile.
  • White wine can be omitted or replaced with additional broth if desired.
  • Risotto is best enjoyed fresh, as it can thicken upon cooling.

Nutrition

Keywords: sweet corn risotto, vegetarian risotto, creamy risotto recipe, Italian corn dish, easy vegetable risotto

Find it online: https://platedbyemma.com/sweet-corn-risotto-recipe/