Sweet Corn Risotto
End summer on a high note with this Sweet Corn Risotto!
Bursting with fresh, sweet corn in every creamy bite, this dish brings all the best flavors of the season to your table.
The secret? We use the whole cob to infuse the broth, amplifying that irresistible corn flavor.
It’s the perfect way to savor the essence of summer corn while indulging in the creamy comfort of risotto.
Whether served on its own or topped with crispy pancetta, it’s the ultimate crowd-pleaser for any occasion!
For Sweet Corn Risotto
- Vegetable Stock – A rich base that adds depth of flavor to the risotto.
- Sweet Corn – Fresh kernels from 3 ears of corn, adding a pop of sweetness and texture.
- Unsalted Butter – Adds richness and creaminess to the dish.
- Sweet Onion – A diced onion to create a savory foundation for the risotto.
- Garlic – 3 cloves (2 chopped, 1 grated) for a burst of aromatic flavor.
- Arborio Rice – A starchy short-grain rice perfect for creating creamy risotto.
- Apple Cider Vinegar – Helps deglaze the pan and adds a tangy flavor.
- Orange Bell Pepper – Diced, for a touch of color and mild sweetness.
- Parmesan Cheese – Freshly grated, to stir in for a creamy finish.
- Pancetta – Diced pancetta for a crispy, salty topping.
- Kosher Salt & Black Pepper – Season to taste.
Sweet Corn Risotto
Notes
Ingredients
- 7 cups vegetable stock or broth
- 1 dried bay leaf
- Optional: 1 parmesan rind
- 3 ears sweet corn (kernels removed, divided)
- 4 1/2 tablespoons unsalted butter, divided
- 1 sweet onion, diced
- 3 cloves garlic (2 cloves chopped, 1 grated)
- 1 1/4 cups Arborio rice
- 1/2 tablespoon Apple Cider Vinegar
- 1 orange bell pepper, diced
- 1 cup grated Parmesan (about 2 ounces)
- 4 ounces diced pancetta
- Kosher salt & freshly ground black pepper, to taste
Instructions
-
Prepare the Corn Stock
- In a large pot, combine vegetable broth, corn cobs, bay leaf, and parmesan rind (if using).
- Bring to a simmer, then reduce heat to low to maintain a gentle simmer.
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Cook the Aromatics
- While the corn stock simmers, melt 3 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add diced onion and 1 teaspoon of kosher salt, cooking until softened and translucent, about 5 minutes.
- Add 2 cloves of chopped garlic and cook for 2-3 minutes until fragrant.
-
Toast the Rice
- Stir in Arborio rice and cook, stirring occasionally, for 2-3 minutes until the rice is lightly toasted.
-
Deglaze and Simmer
- Pour the apple cider vinegar into the pot to deglaze, scraping up any browned bits at the bottom with a wooden spoon.
- Stir constantly until the vinegar has evaporated.
- Add kernels from 2 ears of sweet corn and diced bell pepper, stirring to combine.
- Begin adding warm corn stock, one ladle at a time, to the rice, stirring frequently.
- Continue adding stock and stirring until the rice is creamy and cooked through with a slight bite (al dente). This should take 20-25 minutes.
- Taste for doneness and adjust seasoning as needed.
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Prepare the Pancetta Topping
- In a small skillet, melt the remaining 1/2 tablespoon of butter.
- Add pancetta and cook, stirring occasionally, until it begins to render.
- Add remaining corn kernels and grated garlic, cooking for another 3-4 minutes until the corn is tender and the pancetta is crispy.
- Remove from heat and set aside.
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Finish the Risotto
- Once the risotto is cooked to your liking, stir in the remaining 1 tablespoon of butter and grated Parmesan.
- Taste and season with more salt and pepper if necessary.
-
Serve
- Serve the risotto immediately, topped with the pancetta and corn mixture, fresh herbs, extra parmesan, and freshly cracked black pepper as desired.
- Enjoy!
-
Vegetarian or Vegan Options:
- For a vegetarian version, omit the pancetta and use rennet-free Parmesan.
- To make the dish vegan, swap the butter for olive oil or plant-based butter, and either skip the Parmesan or use a vegan cheese alternative.
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Make-Ahead Prep:
- Dice the onion, bell pepper, and remove the kernels from the corn cobs ahead of time.
- Store in airtight containers in the refrigerator for up to 5 days. This way, dinner will come together even faster!
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Storage & Reheating:
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Reheat on the stovetop or microwave, adding a little vegetable stock or water to loosen the risotto.
Nutrition
Calories: 485 kcal | Carbohydrates: 55.6g | Protein: 10.3g | Fat: 22.7g | Saturated Fat: 11.3g |Cholesterol: 45.8mg | Sodium: 1305.1mg | Potassium: Not listed | Fiber: 4.2g | Sugar: 10.6g | Vitamin A: 141.4µg | Vitamin C: 33.4mg |
- Can I use frozen or canned corn instead of fresh corn?
Yes, you absolutely can! If you’re using frozen corn, there’s no need to thaw it – just toss it in straight from the freezer. For canned corn, make sure to drain it well to avoid adding too much liquid. While fresh corn gives a nice burst of sweetness, frozen and canned will still work perfectly!
- How do I save time by prepping in advance?
Prepping your ingredients ahead of time is a game-changer! Dice your onion, bell pepper, and garlic, and remove the kernels from the corn cobs before cooking. Store everything in separate containers in the fridge, and when it’s time to cook, it’ll all come together much quicker.
- Can I skip the corn cobs for the stock?
If you’re in a rush or don’t have corn cobs, you can skip this step and use just vegetable stock. But if you’ve got the time, simmering the cobs in the stock adds a beautiful depth of flavor that makes the risotto extra special. It’s totally worth the extra step!
- Is Arborio rice essential for risotto?
Arborio rice is the classic choice for risotto, thanks to its high starch content that creates that creamy texture. If you don’t have Arborio, Carnaroli or even short-grain rice can work as alternatives. Just be sure not to rinse the rice – that’s what gives risotto its signature creaminess!
- Can I make this dish vegetarian or vegan?
Absolutely! To make it vegetarian, simply omit the pancetta and use a vegetarian-friendly parmesan or skip it altogether. For a vegan version, use plant-based butter, olive oil, and a vegan parmesan substitute. This risotto is incredibly flexible, so feel free to adjust to your dietary needs!
