Sweet Corn Risotto
This creamy and comforting sweet corn risotto is the perfect way to enjoy the flavors of summer corn, no matter the season.
With a clever twist of using the whole corn cob in the broth, every bite bursts with fresh, sweet flavor.
Topped with crispy pancetta and sautéed corn kernels, this dish is the right balance of savory and sweet.
Whether you enjoy it on its own or pair it with a protein, this risotto is sure to become a new favorite in your kitchen!
For the Risotto
- Vegetable Stock – This forms the base of the risotto, bringing in rich flavor.
- Sweet Corn Cobs – The spent cobs are used to infuse the broth, enhancing the corn flavor.
- Butter – Adds richness and a creamy texture to the risotto.
- Sweet Onion – Adds sweetness and depth to the flavor base.
- Garlic – Brings a savory depth to the dish.
- Arborio Rice – This short-grain rice is perfect for making creamy, tender risotto.
- Chicken Broth – Adds a savory base while maintaining the rich flavor of the risotto.
- Orange Bell Pepper – Adds a mild sweetness and a pop of color.
- Parmesan – For extra richness and a sharp, nutty flavor.
For the Topping
- Pancetta – Adds a crispy, savory bite to complement the creamy risotto.
- Sweet Corn Kernels – Sautéed to add texture and freshness.
- Garlic – Enhances the overall savory flavor of the topping.
To Season
- Kosher Salt – For seasoning both the risotto and the topping.
- Freshly Ground Black Pepper – Adds warmth and enhances all the flavors.
Sweet Corn Risotto
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Ingredients:
- 7 cups vegetable stock or broth
- 1 dried bay leaf
- Optional: 1 parmesan rind
- 3 ears of sweet corn, kernels removed and divided
- 4 1/2 tbsp unsalted butter, divided
- 1 sweet onion, diced
- 3 cloves garlic, finely chopped (divided)
- 1 1/4 cups Arborio rice (see Recipe Notes)
- 1/2 cup chicken broth
- 1 orange bell pepper, diced
- 1 cup grated parmesan (about 2 ounces)
- 4 oz diced pancetta
- Kosher salt & freshly ground black pepper, to taste
Instructions:
- Make the corn stock:
In a large pot, combine the vegetable stock, corn cobs, bay leaf, and parmesan rind (if using). Bring to a simmer over high heat, then reduce to low and let it gently simmer as you prepare the risotto. - Cook the aromatics:
In a large, heavy-bottomed pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced onion, season with 1 tsp salt, and cook for about 5 minutes until softened. Add 2 cloves of garlic and cook for another 2-3 minutes until fragrant. - Toast the rice:
Add the Arborio rice to the pot, stirring occasionally for 2-3 minutes until lightly toasted. - Deglaze and simmer:
Pour in the chicken broth to deglaze the pot, scraping any brown bits from the bottom. Let the liquid cook off. Add the kernels from 2 ears of sweet corn and the diced bell pepper, then stir to combine. Slowly add the warm corn stock, 1 cup at a time, stirring frequently and allowing the rice to absorb the stock before adding more. Taste after 15 minutes for doneness. Continue until the rice is creamy and al dente, which should take about 20-25 minutes. You may not need to use all the stock. - Make the pancetta topping:
While the risotto simmers, prepare the topping. In a small skillet, melt 1/2 tablespoon butter over medium heat. Add the diced pancetta and cook until it starts to crisp up. Add the remaining sweet corn kernels and the last clove of garlic, cooking for 3-4 minutes until the corn is tender and the pancetta is crispy. Remove from heat. - Finish the risotto:
Once the rice is al dente, stir in the remaining tablespoon of butter and the grated parmesan. Season with additional salt and pepper, to taste. - Serve:
Spoon the risotto onto plates, topping with the pancetta-corn mixture, fresh herbs, extra parmesan, and a sprinkle of freshly cracked black pepper. Serve immediately and enjoy!
Notes:
- Vegetarian/Vegan Option: Skip the pancetta and parmesan to make this risotto vegetarian. For a vegan version, replace the butter with olive oil or plant-based butter and use a dairy-free cheese or nutritional yeast instead of parmesan.
- Storage: Leftover risotto can be stored in an airtight container for up to 5 days in the fridge. Reheat on the stove or in the microwave, adding a splash of vegetable stock or water to loosen it up.
- Make-Ahead Tip: Prep the onion, bell pepper, and corn kernels in advance to make dinnertime quicker. Store the prepped ingredients in airtight containers in the fridge for up to 5 days.
- Can I prepare the risotto ahead of time?
You can prep the risotto in stages! Cook it halfway until the rice is still firm, then cool it. Store it in the fridge and finish the cooking when you’re ready to serve. It’s a great way to save time, especially when you’re busy!
- How do I reheat leftover risotto?
Reheat risotto on the stovetop over low heat. Add a splash of vegetable broth or water to help loosen it up. Stir occasionally, and you’ll have creamy risotto in no time!
- Can I freeze risotto for later?
It’s best to enjoy this risotto fresh, as the texture changes when frozen and reheated. But if you have leftovers, store them in an airtight container in the fridge for up to 4 days.
- Can I skip the chicken broth in the recipe?
If you skip the chicken broth, you can substitute it with vegetable broth or even water, although the flavor may be slightly milder. For added depth, consider adding a small splash of lemon juice or a bit of extra seasoning to balance the flavors. The risotto will still turn out creamy and delicious, but the broth helps enhance the overall richness.
- What type of rice should I use?
Arborio rice is key! It’s a short-grain, starchy rice that creates that signature creamy risotto texture. Don’t rinse it – the starch helps the risotto thicken beautifully.
