Creamy Sweet Corn Risotto That Will Steal Your Heart
This creamy Sweet Corn Risotto combines fresh corn and rich Parmesan for a comforting dish that's quick and perfect for any occasion.
Equipment
- Large saucepan
Ingredients
For the Risotto
- 1 cup Arborio rice This short-grain rice is essential for achieving that creamy risotto texture.
- 2 tablespoons Olive oil Adds richness and depth of flavor while sautéing the onions.
- 1 small onion, finely chopped Provides a savory base that infuses sweetness into the risotto.
- 2 cloves Garlic, minced Enhances the aroma and flavor, making each bite irresistible.
- 1 cup Sweet corn kernels Use fresh or frozen for a burst of natural sweetness in your dish.
- ½ cup Dry white wine Adds acidity and complexity; opt for a wine you enjoy drinking.
- 4 cups Vegetable broth, kept warm This is the liquid gold that slowly transforms the rice into a creamy delight.
- ½ cup Grated Parmesan cheese For that luscious, cheesy finish.
- 2 tablespoons Unsalted butter Stir in at the end for extra creaminess.
- to taste Salt and freshly ground black pepper Essential for seasoning.
- for garnish Chopped fresh parsley Adds color and freshness to your dish.
- for serving Extra Parmesan cheese Optional, for extra cheesiness.
Instructions
Step‑by‑Step Instructions for Sweet Corn Risotto
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped small onion and cook for about 5 minutes, stirring occasionally, until it becomes translucent. Stir in 2 minced garlic cloves for an additional minute.
- Add 1 cup of Arborio rice to the pan, stirring constantly for about 2 minutes to lightly toast the rice and coat each grain in the oil.
- Pour in ½ cup of dry white wine, stirring continuously until fully absorbed by the rice, about 1-2 minutes.
- Begin adding 4 cups of warm vegetable broth, one ladleful at a time, stirring constantly. Allow each addition to be absorbed before adding the next; this will take about 18-20 minutes.
- When about half of the broth has been used, stir in 1 cup of sweet corn kernels and continue adding remaining broth, ensuring rice remains creamy and corn heats through, an additional 5-7 minutes.
- Once the rice reaches a tender, creamy texture, remove from heat. Stir in ½ cup of grated Parmesan cheese and 2 tablespoons of butter until melted and combined.
- Season with salt and freshly ground black pepper to taste. Serve immediately, garnishing with chopped parsley and extra Parmesan cheese if desired.
Notes
Always keep your vegetable broth warm to ensure a creamy texture. Stir frequently to release starches from the Arborio rice. Allow wine to fully absorb before adding broth.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 51gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 700mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 1.2mg
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