Sweet Corn Risotto

Prep 5 mins
Cook 40 mins
Total 45 mins
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This easy Sweet Corn Risotto recipe is an absolutely heavenly side dish. With creamy risotto and sweet bursts of corn, it is the perfect vegetarian side dish for summer or any weeknight dinner.

If you love making risotto, be sure to also try this Herbed Risotto With Chicken And Caramelized Onions recipe and my Risotto Brunch Bowl.

Sweet Corn Risotto

Yield: 6 - 8 Servings

Sweet Corn Risotto

Corn Risotto Recipe

Sweet Corn Risotto is an absolutely heavenly side dish that is so easy to make. With creamy risotto and sweet bursts of corn, it is the perfect vegetarian side dish for summer.

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • 7 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 4 large shallots, chopped
  • 3 cups fresh sweet corn
  • 1 1/2 cups arborio rice
  • 1 cup sauvignon blanc wine
  • 5 1/2 cups chicken stock
  • 4 oz Romano cheese (parmesan), grated
  • 4 tablespoons minced parsley
  • salt and pepper to taste


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!

Nutrition Information:



Serving Size:

1 helping

Amount Per Serving: Calories: 498Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 642mgCarbohydrates: 44gFiber: 3gSugar: 9gProtein: 16g


This post may contain affiliate links. Read my disclosure policy.

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88 Responses
  1. Janet C

    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!

  2. Laura

    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!

  3. Sue

    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!

  4. Laura (Blogging Over Thyme)

    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!

  5. Ala

    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.

  6. Erin

    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!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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