Sweet Corn Risotto

If you’re looking for a heartwarming dish that captures the essence of summer, look no further than this Sweet Corn Risotto! This recipe is a cherished favorite of mine, and it truly shines when sweet corn is in season. The creamy texture, combined with bursts of fresh corn flavor, creates a comforting meal that’s perfect for busy weeknights or family gatherings. Plus, it’s easy to customize based on what you have on hand, making it versatile enough for any occasion.

What makes this risotto extra special is the way we use every bit of the corn. The cobs infuse the veggie stock with deep flavor while the fresh kernels provide delightful pops in every bite. Whether you enjoy it as a simple vegetarian dish or add your favorite protein, this Sweet Corn Risotto will surely become a staple in your kitchen!

Why You’ll Love This Recipe

• Easy to Make: This risotto is straightforward to prepare, requiring just a few simple steps and ingredients.
• Flavorful and Fresh: Using fresh sweet corn ensures that each bite is bursting with summer flavors.
• Customizable: You can easily adapt this dish to fit your dietary preferences or what you have available at home.
• Perfect For Any Occasion: Whether it’s a cozy dinner or a gathering with friends, this risotto fits right in.
• Comforting and Satisfying: The creamy texture makes it feel indulgent without being heavy.

Ingredients You’ll Need

These are simple and wholesome ingredients that come together beautifully in this Sweet Corn Risotto. You’ll find everything you need at your local market!

For the Risotto

• 7 cups vegetable stock or broth
• 1 dried bay leaf
• optional: 1 parmesan rind
• 3 ears sweet corn, kernels sliced off of cob & divided
• 4 1/2 tablespoons unsalted butter, divided
• 1 sweet onion, diced
• 3 cloves garlic, finely chopped or grated & divided
• 1 1/4 cups arborio rice (see Recipe Notes)
• 1/2 cup dry, unoaked white grape juice, such as Pinot Grigio
• 1 orange bell pepper, diced
• 1 cup grated parmesan (approx. 2 ounces)
• 4 ounces diced turkey strips
• kosher salt & ground black pepper, to season

Variations

This Sweet Corn Risotto is quite flexible! Here are some fun ideas to switch things up:

• Swap the protein: Try using grilled chicken or sautéed shrimp if you’re looking for something hearty.
• Add greens: Stir in some spinach or kale towards the end for an extra boost of nutrition.
• Make it vegan: Substitute the butter with olive oil and skip the cheese or use a vegan cheese alternative.
• Change up the veggies: Incorporate other seasonal vegetables like zucchini or cherry tomatoes for added color and flavor.

How to Make Sweet Corn Risotto

Step 1: Prepare the Stock

Start by adding the vegetable broth, spent corn cobs, bay leaf, and parmesan rind (if using) to a large pot over high heat. Bringing it to a simmer is essential because this fragrant stock will be the base of our risotto. Once simmering, reduce the heat to low or medium-low to keep it warm—this helps maintain an even cooking temperature for our rice.

Step 2: Sauté Onions and Garlic

In another large pot or Dutch oven over medium heat, melt 3 tablespoons of butter. Add in your diced onion and season with kosher salt. Cook until softened and translucent—about 5 minutes. Then stir in 2 cloves of garlic until fragrant. This step is crucial because sautéing brings out the onions’ natural sweetness and builds a flavorful foundation for your risotto.

Step 3: Toast the Arborio Rice

Now it’s time to add the arborio rice! Stir it into the pot and let it cook for about 2-3 minutes until lightly toasted. Toasting enhances its nutty flavor and helps create that creamy texture we love so much.

Step 4: Deglaze and Add Corn

Pour in your dry grape juice to deglaze the pot—scraping up any browned bits adds depth to our risotto’s flavor. Once evaporated, reduce heat to medium-low. Now add kernels from two ears of sweet corn and diced bell pepper. Stir everything together; their sweetness will infuse into the rice as we add our warm stock gradually.

Step 5: Cook the Risotto

Begin adding your warm corn stock one cup at a time while stirring frequently. This process allows each addition of liquid to be absorbed fully before adding more—a key step in achieving that creamy consistency! Start tasting after about 15 minutes; you’ll know it’s ready when there’s still a nice bite (al dente). This typically takes about 20-25 minutes total.

Step 6: Prepare Topping

While your risotto simmers away, let’s whip up that tasty topping! In a small skillet over medium heat, melt half a tablespoon of reserved butter and add turkey strips. Cook until they begin rendering fat; then toss in remaining sweet corn kernels and garlic until cooked through and crispy—about 3-4 minutes.

Step 7: Finish Your Risotto

Once your risotto is perfectly al dente, finish it off by stirring in the remaining tablespoon of unsalted butter and grated parmesan cheese. Taste again—season with more salt and pepper if desired! Serve immediately topped with your turkey strips mixture along with fresh herbs if you like.

And there you have it—a beautiful bowl of Sweet Corn Risotto that’s sure to impress! Enjoy every creamy bite!

Pro Tips for Making Sweet Corn Risotto

Creating the perfect sweet corn risotto is easier than you might think! Here are some handy tips to ensure your dish comes out creamy and delicious every time.

• Use fresh corn: Fresh sweet corn on the cob is key to achieving that vibrant flavor. Canned or frozen corn won’t provide the same sweetness and texture, so opt for fresh when it’s in season!

• Stir frequently: Stirring your risotto regularly not only keeps it from sticking but also helps release the starches from the rice, which gives risotto its signature creamy consistency.

• Add stock gradually: By adding the vegetable stock one cup at a time, you allow the rice to absorb all the liquid, enhancing its flavors and ensuring even cooking. Patience is key here!

• Taste as you go: Start tasting your risotto after about 15 minutes of cooking. This way, you can monitor its doneness and adjust seasoning as needed for a perfectly balanced dish.

• Finish with butter and cheese: Adding a final touch of butter and grated parmesan at the end creates a luxurious finish that elevates your risotto to restaurant-quality status.

How to Serve Sweet Corn Risotto

Sweet corn risotto is not only delightful in flavor but also visually appealing. Here are some great ideas on how to present this dish beautifully.

Garnishes

• Fresh herbs: Chopped basil or parsley adds a pop of color and freshness that complements the sweet corn perfectly.
• Extra parmesan: A sprinkle of freshly grated parmesan cheese enhances the richness and adds an appealing touch.
• Cracked black pepper: A dash of freshly cracked black pepper brings a bit of spice that balances the sweetness of the corn.

Side Dishes

• Simple green salad: A light salad with mixed greens, cherry tomatoes, and a tangy vinaigrette provides a refreshing contrast to the creaminess of the risotto.
• Roasted vegetables: Seasonal roasted veggies like zucchini or bell peppers add depth to your meal and are easy to prepare alongside your risotto.
• Garlic bread: Warm, crusty garlic bread makes for a wonderful accompaniment, perfect for scooping up any leftover risotto on your plate.
• Grilled asparagus: Lightly seasoned grilled asparagus adds a touch of elegance and freshness that pairs beautifully with sweet corn.

Enjoy crafting this comforting dish that’s perfect for end-of-summer dining. Whether you’re serving it as a main course or alongside tasty sides, sweet corn risotto is sure to impress!

Make Ahead and Storage

Sweet Corn Risotto is a fantastic option for meal prep! It holds up well in the fridge, making it easy to enjoy delicious leftovers throughout the week.

Storing Leftovers

• Let the risotto cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3 days.
• When ready to enjoy, check for freshness and reheat gently.

Freezing

• Allow the risotto to cool completely before portioning it into freezer-safe containers or bags.
• Freeze for up to 2 months.
• Label with the date for easy tracking.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a saucepan over low heat, adding a splash of vegetable broth or water to loosen it up as needed.
• Stir frequently until heated through and creamy again.

FAQs

Here are some common questions about Sweet Corn Risotto that might help you out.

Can I make Sweet Corn Risotto ahead of time?

Yes! You can prepare Sweet Corn Risotto ahead of time and store it in the refrigerator for up to 3 days. Just reheat gently when you’re ready to enjoy it.

What can I use instead of Arborio rice for Sweet Corn Risotto?

While Arborio rice is traditional, you can also use Carnaroli or Vialone Nano rice. For a gluten-free option, try using short-grain brown rice, though cooking times may vary.

How do I get my Sweet Corn Risotto extra creamy?

To achieve that creamy texture, make sure to stir constantly while adding stock gradually. The key is to allow the rice to absorb each ladleful before adding more!

Final Thoughts

I hope this Sweet Corn Risotto brings you as much joy in making and sharing as it has brought me! The combination of fresh corn flavors and creamy texture makes it truly special. Whether you’re enjoying it as a comforting meal or getting creative with toppings, it’s sure to impress. I can’t wait for you to try this recipe—happy cooking!

---

Dinner