Sweet Corn Risotto Recipe


  • 4-5 ears of fresh sweet corn, shucked
  • 6 cups vegetable broth (low-sodium preferred) or chicken broth
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh chives or basil
  • Salt and freshly ground black pepper to taste


Preparing the corn and broth:

  • Cut kernels off the cob: Carefully remove the kernels from the corn cobs using a sharp knife.
  • Make a corn-infused broth: In a large saucepan, combine the corn cobs and the broth. Bring to a boil, then reduce heat to a simmer. Let the corn flavor infuse the broth for 20-30 minutes. Strain out the cobs and reserve the broth.

Making the risotto:

  • Sauté aromatics: Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for another minute.
  • Toast the rice: Add the Arborio rice to the pot and stir constantly for a minute or two, until the grains are slightly translucent around the edges.
  • Deglaze with wine: Add the white wine and cook, stirring constantly until it has mostly been absorbed by the rice.
  • Cook the risotto: Add a ladleful of the warm corn-infused broth to the rice. Stir constantly until the broth is mostly absorbed before adding another ladleful. Continue this process, gradually adding broth and stirring until the rice is creamy and al dente (about 20-25 minutes).
  • Stir in the corn: About halfway through the cooking process, add the fresh corn kernels. Continue cooking, stirring occasionally.
  • Finishing touches: Remove the pot from heat. Stir in the grated Parmesan cheese and chopped herbs. Season liberally with salt and pepper to taste.


  • Serve immediately, while the risotto is creamy and hot.
  • Garnish with additional Parmesan cheese and chives or basil, if desired.


  • Use the freshest corn: Sweet corn at the peak of its season will give the best flavor.
  • Don’t overcook the rice: Risotto should be creamy with an al dente texture. Remove from the heat as soon as it reaches the desired consistency.
  • Adjust seasoning: Risotto needs generous seasoning with salt and pepper to bring out all the flavors.


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