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

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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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.

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.