Heavenly creamy with sweet bursts of corn, this sweet corn risotto is what any home cook aspires to be able to make on a weeknight. Top it with more romano cheese for an easy and sublime dinner.
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Easy Corn Risotto Recipe
Even if you’re not in the mood for something complex, this sweet corn risotto will change the way you feel about this iconic Italian dish. Practically fail-proof and made simple with substitutes like canned corn, this dish is begging to make its way to your table.
Unbelievably creamy with lovely hints of garlic, there’s no going wrong with this corn risotto as long as you stir, stir, and stir. A non-stick pot helps too, though! Whether you’re a pro home cook or just looking for something new to add to your weeknight menu, I promise you’ve hit the jackpot with this recipe.
The next time someone says how hard it is to make risotto, invite them over for dinner. Ready in just 40 minutes, this dish is easy and worthy of any fancy Italian restaurant. Enjoy!
What You’ll Need
Garlic, corn, arborio rice, and wine are the most important ingredients so don’t skimp on them. Check the recipe card at the bottom of the post for full ingredient amounts.
- Unsalted butter – Feel free to use salted butter, but reduce the salt in the rest of the recipe.
- Olive oil – Canola, corn, and vegetable oil are good substitutes.
- Garlic – Fresh garlic yields the best flavor, but 1/2 teaspoon of garlic powder for every clove works too.
- Shallots
- Fresh sweet corn – Canned corn works too as long as you drain and rinse it.
- Arborio rice – Don’t substitute it for any other kind of rice.
- Sauvignon blanc wine – This is my favorite, but any dry white wine will work beautifully.
- Chicken stock – I prefer low-sodium, but use your favorite.
- Romano cheese – Pecorino or parmegiano-regiano is a good substitute.
- Fresh parsley
- Salt and pepper
Can I Use Frozen Corn?
Absolutely! All you need to do is make sure they’re completely thawed and well-drained. You don’t want there to be any excess moisture in the risotto. If needed, you can pat them dry with a paper towel.
How to Make Sweet Corn Risotto
After cooking this corn risotto, you’ll stop believing the taboo behind how hard it is to make.
- Cook the garlic. Melt 6 tablespoons of butter in a large pot over medium-high heat. Add the olive oil and garlic. Stir well and cook it for 30 seconds or until fragrant. Add the shallots and mix them in. Cook for another 3 minutes or until softened.
- Add the rice. Throw the rice and corn into the pot. Stir constantly for 6 minutes or until the edges of the rice are translucent. Don’t let the rice brown.
- Add the wine. Pour in the wine and stir everything constantly. Let it cook for 2-3 minutes or until it’s almost completely absorbed.
- Pour in the stock. Add 1 cup of stock and stir the pot until it has been absorbed. Repeat this process for all the stock. Once the rice is tender, the risotto is done.
- Serve. Gently fold in the romano cheese, parsley, and remaining butter. Season with salt and pepper to taste. Serve and enjoy.
Tips for Success
Following these tips will have you making risotto like a true Italian cook.
- Use a non-stick pot. While stainless steel pots are great, it’s much harder to control the temperature and keep things from sticking. To avoid burnt risotto, stick to a non-stick pot.
- Use beef stock. Don’t fret if you only have beef or veggie stock on hand. Your risotto will still come out super flavorful.
- Use room temperature ingredients. Since this dish is already quite sensitive to a lot of things like temperature, don’t trip yourself up by using cold ingredients. Make sure everything is at room temperature so it can be easily incorporated and not affect the cooking time.
- Add popcorn. I know it sounds weird, but topping your risotto with butter or salted popcorn will give it an amazing crunchy bite and interesting depth.
- Don’t rinse it. Avoid the need to rinse arborio rice. Its high starch content is what gives risotto its texture, so don’t rinse it.
What to Serve with Risotto
This sweet corn risotto can be considered halfway between soup and rice. Because of this, I wouldn’t serve either in the same meal. Fortunately, that doesn’t mean your menu options are reduced.
Risotto pairs beautifully with chicken, turkey, and fish. Some beef recipes work too, but you have to pay attention to the seasonings and sauces used to make sure they’re not too overpowering.
My Balsamic Roasted Salmon, Creamy Chicken Florentine, and Grilled Rosemary Honey Mustard Chicken are my favorite dishes to serve it with.
How to Store Leftovers
Refrigerate fully cooled corn risotto in an airtight container for up to 5 days. To reheat it, microwave the risotto for up to 2 minutes or until warm. You can also do it in a small pot over low heat for 5-6 minutes.
Can I Freeze Homemade Risotto?
Unfortunately, this corn risotto isn’t freezer-friendly. While you can definitely go ahead and give it a go, I don’t recommend it because the rice will lose its texture and the sauce will separate. Once thawed, both of these things will result in a very unappealing and strange risotto.
More Easy Side Dishes
- Cheesy Potato Casserole
- Herb Roasted Potatoes
- Cheese Stuffed Tomatoes
- Creamy Baked Brussel Sprouts
- Sautéed Green Beans with Garlic
- Loaded Pea Salad
- Spinach Gratin
- Mexican Street Corn Salad
Sweet Corn Risotto
Ingredients
- 7 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 4 large shallots, chopped
- 3 cups fresh sweet corn
- 1 ½ cups arborio rice
- 1 cup sauvignon blanc wine
- 5 ½ cups chicken stock
- 4 oz Romano cheese, parmesan, grated
- 4 tablespoons minced parsley
- salt and pepper to taste
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Instructions
- In a large french oven, or heavy bottomed pot, over medium-high heat melt 6 tablespoons butter. Add olive oil and garlic, stirring until garlic is fragrant, about 30 seconds. Add shallots and cook until wilted, about 3 minutes.
- Add corn and arborio rice, stirring constantly, until the edges of the rice are translucent, about 6 minutes. Add wine, stirring constantly, until almost completely absorbed, 2-3 minutes.
- Add 1 cup chicken stock, stirring constantly, until the stock has been absorbed. Continue adding stock, 1 cup at a time, stirring the risotto until the stock is absorbed before adding more. The risotto is done when the rice is tender.
- Stir in the romano cheese, parsley and the remaining 1 tablespoon of butter. Season with salt and pepper and serve immediately!
Notes
Nutrition
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I just made this. It takes a long time for the arborio rice to absorb all the broth. I cooked mine on a lower temperature because you are not suppose to cook olive oil on a high temperature. It does not have a high smoke point. I did not use butter, only olive oil. I am dairy free. I put organic ground chicken breast in the risotto. I also used plant-based parmesan cheese. It was good. Thank you for sharing .
The risotto is incredible. I added a pinch of red pepper flakes and served it with grilled shrimp on top.
Thank you
Made this last week and the hubby and 3 teens LOVED it and have asked me to make it for guests!
Was a fun dish to make! I used Romano, and based on family reviews…it was too strong. Wish I had gone with parm. Very clear directions…beautiful dish!
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I just made this and it is delicious! I used fresh Jersey sweet corn. I love to tweak recipes, but this one is perfect! Nice job and thank you! My family thought crab, shrimp & clams would also be a nice addition. Thanks again!
I absolutely love your reaction to that ass. I would have done the same thing. Since when can full-figured women not be considered beautiful. Remember Marilyn Monroe?
Anyways, I am putting these ingredients on my grocery list and making this next week for sure!
My husband just made this risotto at my request and it was very delicious. Thanks!
OMG, you rock!! I love that you spoke up to guy #2!! Tough but totally appropriate in response to his comments. That plus a recipe with sweet corn? I just came across your blog (thanks to Jenna @ Eat, Live, Run) and think you’re fantastic already!
This looks delicious! I can’t believe you said that (in an approving voice)–I’ve always wanted to do something like that and I’m so glad you had the guts to just get out there and say it. I totally agree with everything you said!
Also–the way you talk about the gym is hilarious!! (20 lbs, 3 minutes..). It reminds me of Jim Gaffigan’s stand up “Mr. Universe” where he talks about the gym a lot. It is on Netflix instant and I highly recommend–so funny!
Amen! The guy should have seen that one coming from a mile away–not that it sounds like he’d be able to outrun it even if he did see it coming. Holy criperoni. I can see why you needed this scrumptious-looking risotto.
First time on your site and can’t wait to try this recipe. Also, NICE WORK on telling that guy what’s up! That’s the kind of guy who thinks that beautiful women will fall at his feet and he deserves it. Please. Way to stand up for the sisters!
I made this tonight – very good! I did have to make some substitutions – large sweet yellow onion for the shallots, and prosecco for the sauvignon blanc. I will definitely make this again!
Thank you! From all the “not so Barbie Doll perfect” girls out there who struggle daily to fit into a society of over judgmental people. If more people would step up and say enough is enough, maybe there woudn’t be so many young girls out there with eating disorders. “I love ya girl.” hey by any chance that wasn’t the Anytime fitness was it? I think I’ve seen those guys! Bozo’s!
I’ve tried to do risotto before with disastrous results. This one came out great!!! Thank you!!
I am seriously in awe of you for speaking up – so many times, horrible things happen where I want to say something but like you, I’m afraid I’m going to appear rude and like others, I’m worried about the consequences from the person I’m berating. I wish I had the strength and courage to do what you did. For now, I’ll cheer you on and make your sweet corn risotto.
When I hear someone making rude derogatory comments it just show how insecure that jackass is. Jessica Simpson is beautiful and she seems like a really good person. I’m not perfectly nice all the time but I have made a real effort in my life to be overall more positive and uplifting of others and have less cheap laughs at someone else’s expense. I still joke around and will make fun of people sometimes but not maliciously and less than I used to. The older I get the more I worry about my own self and being a better person than unfairly judging others. I’m glad you said something! Way to go!
You are such a bada**! Way to be for telling that turd exactly what all us women would probably loved to have said but would be too intimidated to speak up. I hate how people are so quick to judge without taking a minute to examine themselves first. Nobody’s perfect, even celebrities. And nobody’s deserves to be bashed for being the way they are… even celebrities. Way to go, girl! Way to go!
You go girl, so proud of you! It is so much easier to judge others than to critique ourselves.
It’s not rude to call people on their BS in my book. I say good for you.
Honestly, I’ve never gotten the whole fascination with celebrities and making fun of their everyday life. They’re just people, too…