Description

This sweet corn risotto offers a harmonious blend of creamy texture and vibrant flavor. Arborio rice is slowly cooked to a tender, al dente consistency, absorbing a savory vegetable broth. Fresh or frozen sweet corn kernels are incorporated, adding bursts of natural sweetness. The dish is finished with a generous amount of Parmesan cheese and a touch of butter, creating a rich, velvety mouthfeel. A scattering of crispy toasted panko breadcrumbs provides a delightful textural contrast, while fresh basil leaves offer an aromatic garnish.

Ingredients

Scale

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small shallot, finely minced
2 cloves garlic, minced
1 ½ cups Arborio rice
6 cups vegetable broth, warmed
2 cups fresh or frozen sweet corn kernels
½ cup grated Parmesan cheese, plus more for serving
2 tablespoons unsalted butter, cold
¼ cup fresh basil leaves, chopped, plus extra for garnish
Salt and freshly ground black pepper to taste
¼ cup panko breadcrumbs, toasted (for crispy finish)

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Instructions

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent.
Pour in 1 cup of the warm vegetable broth. Stir continuously until the liquid is almost completely absorbed by the rice.
Continue adding the warm broth, about ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes.
After about 15 minutes of adding broth, stir in the sweet corn kernels. Continue adding broth and stirring until the rice is creamy and al dente (tender with a slight bite in the center). You may not need all of the broth.
Remove the pot from the heat. Stir in the ½ cup of grated Parmesan cheese and the 2 tablespoons of cold butter until melted and fully incorporated, creating a rich, creamy consistency.
Stir in the chopped fresh basil. Season with salt and freshly ground black pepper to taste.
To toast the panko breadcrumbs, heat a small dry skillet over medium-low heat. Add the panko and toast, stirring frequently, until golden brown and crispy, about 3-5 minutes.
Serve the sweet corn risotto immediately, garnished with extra grated Parmesan cheese, toasted panko breadcrumbs, and fresh basil leaves.

Notes

Ensure your vegetable broth is warm before adding it to the rice; this helps maintain the cooking temperature and promotes even absorption.

Stirring frequently is key to developing the creamy texture of risotto, as it releases the starches from the rice grains.

Taste the rice as you go to ensure it reaches your desired al dente texture. It should be tender but still have a slight chew.

For an extra layer of flavor, you can use fresh corn cobs and scrape the milky liquid from the cobs into the broth.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 450
Fat: 15g
Carbohydrates: 65g
Protein: 15g