Kitchen notes · a little help before you start
Sweet Corn Risotto
Sweet corn gives this risotto an inviting sunny flavor, with tender kernels among the creamy rice. Parmesan adds a savory note that makes the corn's sweetness especially pleasant.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Rice dishes
A few quick notes
1. Save the bare cobs
Cut the corn from the cobs, then halve the bare cobs for simmering in the vegetable broth.
2. Toast the rice
Stir the arborio rice into the butter and glossy onion before adding the corn and white wine.
3. Add broth gradually
Stir constantly and wait until each ladle is mostly absorbed before adding the next portion of broth.
Get to know the ingredients
Arborio rice
Arborio rice is toasted briefly with the buttery onion before its gradual additions of warm broth.
Fresh corn
The kernels go into the rice, while the bare cobs simmer separately in the broth.
Divided butter
The first butter cooks the onion; the remaining portion is stirred in at the finish with Parmesan.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Sweet Corn Risotto
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Butter and Parmesan
Stir in the final butter and shredded Parmesan, then add the optional parsley or other fresh herbs.
A little more help as you go
Wine can be omitted
You can skip the wine. If you do use it, try a crisp dry white.
Use the warmed broth
Keep the cobs and vegetable broth simmering gently as you cook the rice and ladle in the liquid.
A few questions you might have
Do the corn cobs go into the rice?
No, the bare cobs simmer in the vegetable broth while the cut kernels go into the rice.
When do I add the wine?
Add it after the corn has cooked briefly with the toasted rice, then let it cook down.
Should I stir continuously?
Yes, the directions call for constant stirring while gradually adding ladles of the corn-infused vegetable broth.
How much liquid should absorb between additions?
The directions call for about three-quarters of each addition to absorb before the next ladle goes in.
Is an herb garnish required?
No, parsley or other fresh herbs are offered as an optional finish after the butter and Parmesan.
Any more cooking tips?
If wine is not in your budget, it’s ok to skip it. If you can cook with wine, I recommend a crisp, dry white like a Sauvignon Blanc or Pinot Grigio. An unoaked Chardonnay would also work in this risotto! There are super affordable bottles out there that are great for cooking ($5 for Yellowtail and even less dough needed if you pick up a single serving mini bottle!) Did you know you can also freeze wine in ice cube trays for cooking later, so you never waste a bottle?
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
