Sweet Corn Creamy Risotto

Sweet corn risotto is my go to comfort dish when summer corn is overflowing at the market or I want something creamy on a cool evening. This vibrant risotto strikes a balance between fresh sweetness and savory richness making every bite feel extra special and a little indulgent.

When I served this at a backyard dinner last August nobody could guess how simple it was. The corn flavor shines and even picky kids have asked for seconds.

Ingredients

• Arborio rice: Provides the classic creamy texture Look for plump grains in the bulk bins or Italian brands
• Fresh or frozen corn kernels: Offer pops of sweetness and golden color Use crisp local ears when in season or high quality frozen for year round ease
• Vegetable broth: Full flavor backbone Choose low sodium and keep it hot for even absorption
• Yellow onion: Adds mellow savory depth Pick a firm heavy onion for best flavor
• Garlic: Lifts up all the flavors Opt for fresh cloves over jarred garlic for true aroma
• Dry white wine: Brightens and enhances richness Choose one you would enjoy sipping but this is optional
• Unsalted butter: Creates silkiness Seek out real dairy butter for best result
• Olive oil: For gentle sauté and background flavor Use a fruity extra virgin oil for extra richness
• Parmesan cheese: Adds a nutty salty bite Freshly grated from a wedge tastes worlds better than pre shredded
• Fresh thyme or herbs: Imbues freshness and aroma Snip from your own plant or choose perky green sprigs
• Salt and black pepper: Simple seasonings that finish the dish Choose flaky salt and freshly ground pepper for best results
• Heavy cream: Softens and enriches the risotto at the end Use only if you like an extra creamy finish

Instructions

Prep the Corn:

If using fresh corn puree half the kernels in a food processor for extra creamy texture The rest stay whole for bursts of flavor

Warm the Broth:

Pour your vegetable broth into a saucepan and set to a gentle simmer on a back burner It needs to stay hot to help the rice cook evenly

Build the Flavor Base:

In a large heavy pot warm two tablespoons butter with the olive oil over medium heat Add chopped onion and cook for at least seven minutes stirring often The goal is to turn the onions soft and pale gold without browning

Sauté Aromatics:

Add minced garlic and chopped thyme to the onions Cook for one minute stirring until everything smells fragrant but the garlic is not colored

Toast the Rice:

Add the arborio rice to the pot Stir to coat each grain in the glossy oil Cook two to three minutes until the outside of the rice looks translucent under the light but the center remains white inside

Deglaze with Wine:

If using pour in the dry white wine Stir and let it simmer until the liquid disappears into the rice The aroma should change from sharp to mellow

Create Creaminess Gradually:

Begin adding hot broth to the rice one ladle at a time Stir often but gently waiting for each addition to mostly absorb before the next Repeat this process for about fifteen minutes This is where the magic happens so do not rush

Incorporate Corn:

Stir in the corn puree after about fifteen minutes Continue adding broth as before Stir in the reserved whole corn kernels during the last five minutes so they stay crisp and juicy

Finish with Richness:

Once rice is tender but still has a slight bite remove from heat Stir in the remaining butter grated Parmesan and heavy cream if using Everything should melt and bind together for maximum creaminess

Season and Serve:

Taste and add salt and black pepper Serve while steaming hot with extra Parmesan and fresh herbs sprinkled on top

Leftovers reheat beautifully for lunch Fresh corn reminds me of summers spent helping my grandmother shuck ears on her porch For her tossing a sprig of fresh thyme on the final plate was essential and I still do it every single time

Storage Tips

Risotto is best eaten fresh but any leftovers can be stored in an airtight container in the fridge for two days To reheat add a splash of broth or milk and warm gently on the stove stirring frequently

Ingredient Substitutions

If you cannot find Arborio rice Carnaroli works very well For a lighter version omit the heavy cream Substitute basil or chives for thyme to change up the herbal note Vegan butter and nutritional yeast also give a good result for dairy free eaters

Serving Suggestions

Serve risotto as a main dish with a green salad and lemon vinaigrette or as a creamy side for roast chicken or grilled fish I have even packed cooled leftovers into small cakes then pan fried for crisp golden risotto patties

Cultural and Historical Notes

Risotto is an Italian tradition especially in northern regions like Lombardy and Veneto This version brightens the classic with American sweet corn and uses both kernels and a corn puree for a uniquely creamy finish I love how this dish bridges Italian comfort with American summer flavors

Seasonal Adaptations

Use fresh corn mid to late summer Frozen sweet corn makes this recipe possible any time of year Swap thyme for basil in spring or autumn for different herbal touches

Success Stories

One friend made this as her first risotto ever and was shocked by how velvety it turned out Another neighbor uses all frozen corn year round and says her picky toddler asks for seconds My own family now expects sweet corn risotto whenever fresh corn starts coming in

Freezer Meal Conversion

Risotto does not freeze as smoothly as soups or stews because of the rice texture However you can freeze leftovers in individual portions and thaw gently adding a splash of cream to restore glossiness Not perfect but still delicious for future busy nights

Stir more often than you think but gently so the rice does not break and try simmering corn cobs in your broth for incredible flavor. Enjoy the creamy comfort in every bite.

Recipe FAQs

→ What kind of rice is best for this dish?

Arborio rice works best due to its high starch content, which ensures a creamy texture.

→ Can I substitute frozen corn for fresh?

Yes, thawed frozen corn can be used if fresh corn is not available. The flavor remains sweet and vibrant.

→ Is white wine necessary?

White wine adds depth, but you can omit it or use a splash of broth for a similar effect.

→ How do I achieve a creamy consistency?

Stirring constantly while gradually adding hot broth helps release starch and results in a creamy texture.

→ When should I add Parmesan and herbs?

Fold them in at the end, off the heat, to preserve their delicate flavors and ensure a smooth finish.