Description
Creamy, comforting, and naturally sweet, this Sweet Corn Risotto is a quick dinner idea that’s perfect for weeknights or impressing guests. With simple ingredients and rich, velvety texture, it’s an easy recipe for cozy food ideas, whether served as a main dish or a flavorful side.
Ingredients
1 cup Arborio rice
1½ cups sweet corn kernels
4 cups vegetable broth
1 shallot, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
½ cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
Chopped chives or fresh thyme, for garnish (optional)
Instructions
1. Heat olive oil in a large skillet over medium heat. Add shallot and cook for 2 minutes.
2. Stir in garlic and cook for 1 minute.
3. Add Arborio rice and toast, stirring constantly for 1–2 minutes.
4. Add warm vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more, about 20–25 minutes total.
5. Stir in corn with the last cup of broth, cook until tender and creamy.
6. Remove from heat, stir in butter and Parmesan. Season with salt and pepper.
7. Serve hot, garnished with fresh herbs if desired.
Notes
Keep the broth warm during cooking to maintain consistent temperature.
Stir frequently to ensure even cooking and a creamy texture.
Don’t skip the final butter and cheese stir-in — it adds incredible richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (1/4 recipe)
- Calories: 385
- Sugar: 4g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 18mg
Keywords: sweet corn risotto, creamy risotto, easy dinner, vegetarian risotto, weeknight meals