Why Make This Recipe
Creamy Sweet Corn Risotto brings the flavors of summer right to your table. It’s a dish that combines the sweetness of fresh corn with the creamy texture of Arborio rice. Perfect for warm evenings, this risotto is not only delicious but also comforting. It’s easy to make and can impress your family and friends. If you’re looking to enjoy the taste of summer, this is the dish to try!
How to Make Irresistible Creamy Sweet Corn Risotto
Ingredients:
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 4 cups low-sodium chicken or vegetable broth
- 4 ears fresh corn, kernels removed (about 2½ to 3 cups)
- 1 cup Arborio rice
- ½ cup grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional garnish: chopped chives or basil, extra Parmesan
Directions:
- Heat the broth in a small pot over low heat and keep warm.
- In a large saucepan, melt 2 tablespoons of butter. Add the onion and cook for about 5 minutes until it is soft and translucent.
- Stir in the Arborio rice and toast it for 1–2 minutes.
- Mix in the corn kernels and combine well.
- Add ½ cup of hot broth at a time, stirring frequently until it is absorbed before adding more. Repeat this process for about 20–25 minutes until the rice is creamy and tender but still firm.
- Remove from heat. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
- Garnish with herbs and extra cheese. Enjoy immediately!
How to Serve Irresistible Creamy Sweet Corn Risotto
Serve this risotto warm as a side dish or as a main course. For a touch of elegance, you can garnish each serving with chopped chives or basil and a sprinkle of extra Parmesan. Pair it with a light salad or grilled vegetables to create a delightful summer meal.
How to Store Irresistible Creamy Sweet Corn Risotto
To store leftover risotto, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat it on the stove over low heat, adding a splash of broth or water to restore its creamy texture.
Tips to Make Irresistible Creamy Sweet Corn Risotto
- Stir continuously while adding broth to help the rice release its starch, which makes the risotto creamy.
- Use fresh corn for the best flavor, but frozen corn can be used in a pinch.
- Feel free to adjust the seasoning as per your taste. A hint of lemon juice can brighten the flavors.
Variation
You can customize this risotto by adding vegetables like peas or spinach, or mixing in cooked shrimp or chicken for added protein.
FAQs
1. Can I use another type of rice?
While Arborio rice is best for risotto due to its high starch content, you can experiment with other short-grain rices, but the texture may vary.
2. Is it okay to make risotto ahead of time?
Risotto is best enjoyed fresh, but if you need to make it ahead, store it properly and reheat it with a bit of liquid to help regain its creamy texture.
3. Can I make this dish vegetarian?
Yes! Just use vegetable broth instead of chicken broth, and ensure that your Parmesan cheese is vegetarian if that’s a concern.
Creamy Sweet Corn Risotto
A delightful dish combining the sweetness of fresh corn with the creamy texture of Arborio rice, perfect for summer meals.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 4 cups low-sodium chicken or vegetable broth
- 4 ears fresh corn, kernels removed (about 2½ to 3 cups)
- 1 cup Arborio rice
- ½ cup grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional: chopped chives or basil, extra Parmesan for garnish
Instructions
- Heat the broth in a small pot over low heat and keep warm.
- In a large saucepan, melt 2 tablespoons of butter and cook the onion for about 5 minutes until soft and translucent.
- Stir in the Arborio rice and toast for 1–2 minutes.
- Mix in the corn kernels and combine well.
- Add ½ cup of hot broth at a time, stirring frequently until absorbed before adding more. Repeat for 20–25 minutes until creamy and tender but firm.
- Remove from heat, stir in remaining butter and Parmesan cheese, and season with salt and pepper to taste.
- Garnish with herbs and extra cheese, and enjoy immediately.
Notes
For a touch of elegance, garnish with chopped chives or basil and a sprinkle of extra Parmesan. Pair with a light salad or grilled vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg