Sweet Corn Risotto
A creamy and comforting risotto that highlights the natural sweetness of fresh corn, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup arborio rice
- 4 cups vegetable broth (keep warm)
- 1 cup fresh corn kernels
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese (optional) Can be omitted for a dairy-free version
- Salt and pepper to taste
- Fresh herbs (such as basil or parsley) for garnish
Instructions
Preparation
- Gather all your ingredients and chop the onion and garlic. Measure out the arborio rice and keep the vegetable broth simmering on the stove.
Cooking
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until the onion is translucent and fragrant.
- Once the onion is ready, add in the arborio rice. Stir frequently for about 2 minutes, allowing the rice to become slightly toasted.
- Start ladling in the warm vegetable broth one scoop at a time. Stir constantly, allowing the rice to absorb most of the liquid before adding more. This process takes about 20 minutes.
- After about 20 minutes, stir in the fresh corn kernels and allow them to cook for an additional 5 minutes.
- If using Parmesan cheese, stir it in now until it’s melted and evenly distributed.
- Taste the risotto and season with salt and pepper according to your preference.
- Give the risotto one last good stir to ensure everything is well combined and creamy. The rice should be al dente.
- Serve warm, garnished with freshly chopped herbs.
Notes
Tips: For enhanced flavors, consider adding a splash of white wine while cooking the rice or experimenting with different herbs or toppings like crispy bacon. For vegan options, omit Parmesan cheese.