Go Back

Creamy Sweet Corn Risotto

A rich and velvety risotto made with arborio rice, fresh sweet corn, and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

  • 1.5 cups arborio rice
  • 2 cups sweet corn kernels fresh
  • 4 cups vegetable stock warm
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 0.5 cup Parmesan cheese grated

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Heat vegetable stock and keep warm.
  2. Sauté onion and garlic in olive oil and butter until soft.
  3. Add arborio rice and toast briefly.
  4. Gradually add stock, stirring until absorbed.
  5. Stir in sweet corn and cook until rice is tender.
  6. Finish with butter and Parmesan, season to taste.

Notes

Serve immediately for best texture.