Description
Sweet Corn Risotto is a creamy, comforting dish that perfectly captures the essence of summer with every delightful bite. This easy-to-make risotto features fresh sweet corn and a rich broth infused with the entire corn cob for an unbeatable depth of flavor. Whether enjoyed as a standalone meal or paired with proteins like shrimp or scallops, this versatile recipe is ideal for any occasion. The combination of arborio rice and juicy corn kernels creates a satisfying texture, making it perfect for cozy family dinners or elegant gatherings. Discover how to bring the taste of summer to your table all year round!
Ingredients
Scale
- 3 ears sweet corn, kernels removed
- 1 ¼ cups arborio rice
- 4 ½ tablespoons unsalted butter
- 1 sweet onion, diced
- 3 cloves garlic, minced
- ½ cup dry white wine (like Pinot Grigio)
- 7 cups vegetable broth
- 1 orange bell pepper, diced
- 1 cup grated Parmesan cheese
Instructions
- In a large pot, combine vegetable broth, spent corn cobs, and bay leaf. Simmer gently.
- In a heavy-bottomed pot, melt 3 tablespoons butter over medium heat. Add onion and cook until translucent.
- Stir in garlic and cook until fragrant. Add arborio rice and toast for a few minutes.
- Deglaze with white wine and allow it to evaporate.
- Gradually add warm corn stock one cup at a time while stirring frequently until absorbed.
- Stir in remaining corn kernels and bell pepper; continue cooking until rice is creamy and al dente.
- Finish with remaining butter and Parmesan cheese, seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg