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
- 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!
Serving Size:1 helping
Amount Per Serving: Calories: 498Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 642mgCarbohydrates: 44gFiber: 3gSugar: 9gProtein: 16g
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