Sweet Corn Risotto Recipe

Why You’ll Love This Recipe

I love how this risotto is both cozy and fresh—it’s creamy and rich, yet the sweet corn gives it a light, summery touch. It’s perfect when corn is in season, but frozen corn works just as well year-round. Making risotto is all about slowing down and enjoying the process, and this version rewards every minute with incredible flavor and texture. It’s also vegetarian-friendly and easy to adapt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Arborio rice

• Fresh sweet corn (or frozen corn)

• Onion or shallot

• Garlic

• Olive oil and/or butter

• Vegetable or chicken broth

• Parmesan cheese

• White wine (optional)

• Salt and black pepper

• Fresh herbs (like chives or parsley, for garnish)

Directions

1. I start by heating the broth in a separate pot and keeping it warm over low heat—this helps the rice cook evenly.

2. In a large pan, I sauté the finely chopped onion and garlic in olive oil or butter until soft and fragrant.

3. I add the Arborio rice and toast it for a couple of minutes, stirring constantly so it doesn’t burn.

4. If I’m using wine, I pour it in now and let it cook down until absorbed.

5. Then I begin adding the warm broth one ladle at a time, stirring frequently and letting the rice absorb the liquid before adding more.

6. After about 10 minutes, I stir in the corn and continue the process until the rice is creamy and just tender, around 18–20 minutes total.

7. Once it’s done, I remove it from the heat and stir in grated parmesan, a bit of butter, and fresh herbs if I’m using them.

8. I let it sit for a minute or two before serving warm.

Servings and timing

This recipe makes about 4 servings. From start to finish, it takes around 35–40 minutes—10 minutes to prep and about 25–30 minutes to cook.

Variations

Sometimes I add a touch of lemon zest or juice for brightness, or stir in mascarpone or cream for extra richness. I’ve also added sautéed mushrooms or shrimp to make it more substantial. For a spicy twist, I toss in a pinch of red pepper flakes. If I want it dairy-free, I skip the cheese and use olive oil instead of butter.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of broth or water to loosen it up. I don’t recommend freezing risotto, as the texture changes too much once thawed.

FAQs

Can I use a different kind of rice?

Arborio rice is best for risotto because of its high starch content, but I’ve also had success with Carnaroli or Vialone Nano. Regular long-grain rice won’t give the same creamy texture.

Can I use canned corn?

Yes, I’ve used canned corn when fresh isn’t available. I just make sure to drain and rinse it first to avoid any extra salt or liquid.

Is stirring risotto really necessary?

Yes—frequent stirring helps release the starch from the rice, which gives risotto its signature creamy texture. I don’t have to stir constantly, but I do keep an eye on it.

What kind of wine works best?

I usually use a dry white wine like Sauvignon Blanc or Pinot Grigio. If I don’t have any on hand, I just skip it—the risotto still turns out great.

Can I make this ahead of time?

I prefer to serve risotto fresh, but I’ve made it an hour or two in advance and gently reheated it with extra broth just before serving. It’s still delicious that way.

Conclusion

Sweet Corn Risotto is a simple but luxurious dish I turn to when I want something both hearty and fresh. It’s the perfect way to highlight sweet summer corn, but I make it all year long with just a few pantry staples. Whether I’m cooking for family, friends, or just myself, this recipe always delivers warmth and comfort in every bite.

Sweet Corn Risotto Recipe

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• Author: Mia
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

A creamy, comforting risotto bursting with the natural sweetness of corn. Perfect as a main dish or elegant side.

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Ingredients

1 tablespoon olive oil

1 tablespoon butter

1 small onion, finely chopped

2 cloves garlic, minced

1 cup arborio rice

1/2 cup dry white wine (optional)

4 cups vegetable broth, warmed

1 1/2 cups fresh sweet corn kernels (from about 2–3 ears)

1/2 cup grated Parmesan cheese

1/4 cup heavy cream (optional for extra creaminess)

Salt and pepper to taste

Chopped fresh chives or basil for garnish (optional)

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Instructions

Heat olive oil and butter in a large skillet or saucepan over medium heat.

Add onion and sauté until soft and translucent, about 4–5 minutes.

Stir in garlic and cook for 30 seconds.

Add arborio rice and toast for 2 minutes, stirring constantly.

Deglaze the pan with white wine (if using) and cook until fully absorbed.

Add warm broth, one ladle at a time, stirring continuously. Let each addition absorb before adding the next.

After about 15 minutes, stir in the sweet corn. Continue cooking and adding broth until rice is al dente and creamy (about 20–25 minutes total).

Stir in Parmesan cheese and heavy cream (if using). Season with salt and pepper.

Remove from heat and let rest 2 minutes before serving. Garnish with fresh herbs if desired.

Heat olive oil and butter in a large skillet or saucepan over medium heat.

Add onion and sauté until soft and translucent, about 4–5 minutes.

Stir in garlic and cook for 30 seconds.

Add arborio rice and toast for 2 minutes, stirring constantly.

Deglaze the pan with white wine (if using) and cook until fully absorbed.

Add warm broth, one ladle at a time, stirring continuously. Let each addition absorb before adding the next.

After about 15 minutes, stir in the sweet corn. Continue cooking and adding broth until rice is al dente and creamy (about 20–25 minutes total).

Stir in Parmesan cheese and heavy cream (if using). Season with salt and pepper.

Remove from heat and let rest 2 minutes before serving. Garnish with fresh herbs if desired.

Notes

Use frozen or canned corn if fresh isn’t available, but fresh corn offers the best flavor.

Stir constantly for the best creamy texture.

Add a squeeze of lemon juice or zest at the end for brightness.

Great as a vegetarian main or side to grilled chicken or seafood.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course, Side Dish
• Method: Stovetop
• Cuisine: Italian-Inspired, Vegetarian