This sweet corn risotto is a comforting one-pot dish ideal for your everyday meals! It’s a cozy, velvety, and filling rice dish that can be served as a main or side any day of the week.
It’s corn season again! It’s the best time to make this risotto recipe with arborio rice, and corn, along with other ingredients. A simple yet flavor-packed dish that everybody will enjoy.
Whether you’re having an intimate dinner or feeding a crowd, this easy recipe will always be a winner. This bright, hearty, and creamy risotto is a great addition to any cook’s repertoire of recipes.
Why You’ll Love This Corn Risotto
- Risotto is a versatile recipe. You can add other vegetables, mushrooms, and other ingredients that you like.
- You can serve this as an appetizer or main dish and is great for any occasion.
- It’s a filling dish that’s simple to make.
- Corn is very nutritious and gives this dish a sunny-sweet taste.
- You can use canned or fresh corn for your convenience.
Ingredients
- 1 cup/200g arborio rice
- 2 ¼ cups/530ml vegetable broth, divided
- ¾ cup/175ml dry white wine (or more vegetable broth)
- 4 tbsp/60ml olive oil, divided
- 1 large/175g leek, white and light green parts only
- 1 ½ cups/200g fresh corn (about 2 ears)
- 2 cloves/10g garlic, minced
- ½ tsp/3g salt
- ¼ tsp/1g ground pepper
- ¼ cup/7g fresh basil leaves, plus more to garnish
- To serve: fresh ground pepper, chopped basil, nutritional yeast or parmesan
How To Cook Sweet Corn Risotto Recipe
- Trim off the dark green leaves and roots of the leek. Cut down far enough to get rid of the dirt between the layers. Rinse off any dirt remaining outside or clinging to the top. Slice them into ½”/12mm thick rounds, keeping the sections together as much as possible.
- Slice the corn kernels off the corn cobs. Mince the garlic finely and chop the basil.
- In a large frying pan, add 2 tablespoons or 30ml of olive oil over medium heat. Add the leek rounds in and fry for 3 to 4 minutes per side or until golden brown and fragrant. Set aside.
- In a heavy-bottomed large pot, add the remaining tablespoons of olive oil (30ml) over medium heat. Place the garlic inside and saute for 2 minutes or until fragrant.
- Add the 1 cup of rice and cook for a minute, stirring frequently until the rice becomes translucent on the edges. Pour in the white wine and stir vigorously to lift any rice grains stuck in the pot.
- Boil off the alcohol for 2 minutes while stirring occasionally. Pour 1 ¾ cup/415ml of broth. Add the sweet summer corn kernels, and half of the cooked leeks, and season with salt and pepper to taste.
- Reduce the heat to medium-low and cook the risotto for 12 to 14 minutes until the liquid is absorbed and stir constantly until rice is creamy and softened up.
- Turn the heat to low and pour in the remaining ½ cup/65ml of broth. Add the basil and remaining leeks*. Cook for an additional 2 to 3 minutes while still mixing constantly. Taste and adjust the seasoning with salt and black pepper. Turn the heat off and portion on separate plates. Serve immediately. Enjoy!
Notes
What Rice Is Best Used For Risotto
There are several varieties of rice that are most suitable for making risotto. They all have their own unique characteristics. Here are some of them:
🍚 Arborio rice – This is the most popular one by far. It’s a short-grain rice with a round shape. This variety has a chewy texture when cooked and contributes to the creaminess of the dish.
🍚 Carnaroli rice – This is a medium-grain rice and is also grown in Italy. It retains its shape during the cooking process. This results in a firmer more al dente texture and is used for more complex recipes.
🍚 Vialoni Nano rice – This risotto rice is another short-grain rice that has a plump oval shape. It has a high absorption capability perfect for building up flavors when cooking. It also contributes to the creaminess of the recipe.
While these 3 varieties are the most popular there are other regional kinds that are suitable for making this recipe. The key is to choose short to medium-grain rice with high starch content.
What Is Arborio Rice?
Arborio rice is a short-grained variety of rice that is originally from Italy. It is named after the region of Arborio in the region of Piedmont. This type of grain is known for its high starch content and is used to give risotto its creamy texture.
This rice is often considered to be the best rice for making risotto for several reasons. Let’s take a look:
🍚 Starch content – When cooked slowly while stirring constantly the grain starts to release starch creating that creaminess we all know and love.
🍚 Absorption – It has the capability of absorbing liquids such as wine and broth and their flavor along with it. This allows the rice to have that deep, rich taste.
🍚 Texture – While absorbing liquid, the Arborio rice develops a chewy texture which contributes to the overall popularity of the dish.
🍚 Versatility – The rice’s ability to absorb flavors allows the use of different ingredients such as seafood, vegetables, mushrooms, and more.
Tips, Variations, And Substitutions
🍚 Peas – This can be a great substitute for or addition to corn kernels. It has a sweet earthy taste and a vibrant green color.
🍚 Corn stock – You can use this if you do not have vegetable stock in hand. To make it just simmer the corncobs without the kernels and other aromatics like onions, carrots, and celery.
This will intensify the corn flavor of your risotto. (you can also use store-bought chicken stock or homemade chicken broth if you’re not vegan)
🍚 Shallots or onions – Finely diced shallots are a great addition to this recipe. They will add a hint of sweetness to your dish which complements the other flavors.
🍚 Vegan butter – Add 1 tablespoon of butter to your dish to enhance its creamy texture. It also gives this recipe richness and shine which makes the rice dish more appetizing.
🍚 Any heavy cream substitute – Like butter this will enhance the creaminess of our dish. You may use any plant-based milk along with 1 tablespoon butter.
🍚 Vegan parmesan cheese or nutritional yeast – This will add a cheesy texture to our recipe. It will give a nutty, tangy, and sharp taste that will give our risotto a bold element.
Frequently Asked Questions
What Gives This Summer Risotto Its Corn Flavor?
This recipe calls for fresh sweet corn to be used. It’s also made with rice, broth, aromatics, spices, and seasonings. check the ingredients list for complete details.
Can I Use Canned Corn Or Just Stick To Kernels Off The Cob?
If it’s available to you, using fresh corn is always preferred. But for convenience, you can also use canned corn.
How Do I Make Sweet Corn Risotto Creamy?
The rice you use is the foundation of a great risotto. Using a variety that has a high starch content gives this recipe its creaminess.
Corn Risotto Recipe
Ingredients
- 1 cup arborio rice
- 4 tbsp olive oil divided
- 2¼ cup vegetable broth divided
- ¾ cup dry white wine (or more vegetable broth)
- 1 large leek white and light green parts only
- 1½ cup fresh corn (about 2 ears)
- 2 clove garlic minced
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ cup fresh basil leaves more for garnish
Serve with
- nutritional yeast or vegan parmesan
Instructions
- 1. Trim off the dark green leaves and roots of the leek. Cut down far enough to get rid of the dirt between the layers. Rinse off any dirt remaining outside or clinging to the top. Slice them into ½”/12mm thick rounds, keeping the sections together as much as possible.
- 2. Slice the corn kernels off the corn cobs. Mince the garlic finely and chop the basil.
- 3. In a large frying pan, add 2 tablespoons or 30ml of olive oil over medium heat. Add the leek rounds in and fry for 3 to 4 minutes per side or until golden brown and fragrant. Set aside.
- 4. In a heavy-bottomed large pot, add the remaining tablespoons of olive oil (30ml) over medium heat. Place the garlic inside and saute for 2 minutes or until fragrant.
- 5. Add the 1 cup of rice and cook for a minute, stirring frequently until the rice becomes translucent on the edges. Pour in the white wine and stir vigorously to lift any rice grains stuck in the pot.
- 6. Boil off the alcohol for 2 minutes while stirring occasionally. Pour 1 ¾ cup/415ml of broth. Add the sweet summer corn kernels, and half of the cooked leeks, and season with salt and pepper to taste.
- 7. Reduce the heat to medium-low and cook the risotto for 12 to 14 minutes until the liquid is absorbed and stir constantly until rice is creamy and softened up.
- 8. Turn the heat to low and pour in the remaining ½ cup/65ml of broth. Add the basil and remaining leeks*. Cook for an additional 2 to 3 minutes while still mixing constantly. Taste and adjust the seasoning with salt and black pepper. Turn the heat off and portion on separate plates. Serve immediately. Enjoy!
Notes
Nutrition
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