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Creamy Sweet Corn Risotto

A rich and creamy Italian-inspired risotto made with fresh sweet corn, Parmesan, and aromatic herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main, Vegetarian
Cuisine: Comfort Food, Italian
Calories: 320

Ingredients
  

Risotto
  • 1.5 cups arborio rice
  • 3 cups fresh corn kernels or thawed frozen
  • 4 cups vegetable broth kept warm
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 0.5 cup Parmesan cheese grated
  • 0.5 cup dry white wine optional
  • 1 tsp fresh thyme leaves
  • salt to taste
  • black pepper to taste

Equipment

  • Large saucepan
  • Wooden spoon
  • Ladle
  • Measuring cups

Method
 

  1. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Sauté onion and garlic until soft.
  2. Add arborio rice and toast for 2 minutes until edges are translucent.
  3. Pour in white wine, if using, and stir until absorbed.
  4. Add warm vegetable broth one ladle at a time, stirring frequently until liquid is mostly absorbed. Repeat until rice is tender, about 18–20 minutes.
  5. Stir in corn kernels and fresh thyme, cooking 3–5 minutes.
  6. Remove from heat and stir in remaining butter and Parmesan cheese. Adjust salt and pepper to taste.
  7. Serve immediately, garnished with parsley or extra thyme if desired.

Notes

For extra creaminess, add a splash of cream or mascarpone cheese before serving.