Sweet Corn Risotto

Sweet Corn Risotto is a delightful dish that celebrates the sweet, fresh flavors of summer. This creamy risotto is not only comforting but also versatile enough for any occasion—from a cozy family dinner to an elegant gathering. The unique feature of this recipe is its use of the entire corn cob, ensuring that every bit of deliciousness from the corn shines through. With tender kernels mixed into the risotto and a rich broth made from the cobs, this dish bursts with flavor and texture.

Why You’ll Love This Recipe

• Incredible Flavor: Fresh sweet corn and aromatic ingredients come together to create a dish that’s bursting with taste.
• Easy to Prepare: Making risotto might seem daunting, but this recipe breaks it down into simple steps.
• Versatile Pairings: Serve it as a main course or as a side dish; it complements various proteins beautifully.
• Seasonal Ingredient Focus: Utilizing the whole corn cob enhances the flavor and reduces waste, making it an eco-friendly option.
• Customizable Options: Easily adapt this recipe to be vegetarian or vegan by following our notes.

Tools and Preparation

Before you dive into making Sweet Corn Risotto, gather your tools and prepare your workspace. Having everything ready will make the cooking process smoother and more enjoyable.

Essential Tools and Equipment

• Large pot
• Heavy-bottomed pot or Dutch oven
• Wooden spoon
• Small skillet
• Ladle

Importance of Each Tool

• Large Pot: Ideal for simmering your vegetable stock, allowing for even cooking and infusion of flavors.
• Heavy-Bottomed Pot or Dutch Oven: Provides even heat distribution essential for properly cooking arborio rice without burning.
• Wooden Spoon: Perfect for stirring as it won’t scratch your pots and allows for gentle mixing.

Ingredients

For the Broth

• 7 cups vegetable stock or broth
• 1 dried bay leaf
• optional: 1 parmesan rind

For the Risotto

• 3 ears sweet corn, kernels sliced off of cob & divided
• 4 1/2 tablespoons unsalted butter, divided
• 1 sweet onion, diced
• 3 cloves garlic, finely chopped or grated & divided
• 1 1/4 cups arborio rice (see Recipe Notes)
• 1/2 cup dry, unoaked white apple vinegar
• 1 orange bell pepper, diced
• 1 cup grated parmesan (approx. 2 ounces)

For the Topping

• 4 ounces diced turkey strips
• Kosher salt & ground black pepper, to season

How to Make Sweet Corn Risotto

Step 1: Prepare the Vegetable Stock

Add the vegetable broth, spent corn cobs, bay leaf, and parmesan rind (if using) to a large pot over high heat. Bring the broth to a simmer, then reduce the heat to low or medium-low to maintain a light simmer.

Step 2: Cook the Aromatics

As the corn stock comes to a simmer, begin cooking the risotto.
1. Add 3 tablespoons of butter to a heavy-bottomed pot over medium heat.
2. Once melted, add in the onion and season with 1 teaspoon kosher salt.
3. Cook until softened and translucent, about 5 minutes.
4. Stir in 2 cloves of the garlic and cook until fragrant for another 2-3 minutes.

Step 3: Toast the Rice

Stir in the arborio rice into the pot.
1. Cook for 2-3 minutes while stirring occasionally until lightly toasted.

Step 4: Deglaze with Apple Vinegar

Pour in the apple vinegar to deglaze:
1. Use a wooden spoon to scrape up any browned bits at the bottom.
2. Cook until all of the vinegar evaporates.

Step 5: Add Corn Kernels and Bell Pepper

Reduce heat to medium-low:
1. Add kernels from 2 ears of sweet corn and diced bell pepper.
2. Stir well to combine.

Continue adding warm corn stock one cup or ladleful at a time:
– Stir frequently until absorbed by rice. Start tasting after about 15 minutes; aim for al dente texture.

Step 6: Prepare Turkey Strips Topping

While risotto simmers:
1. Melt remaining butter in a small skillet over medium heat.
2. Add turkey strips; cook until they begin rendering fat.
3. Stir in remaining sweet corn kernels and garlic; continue cooking until everything is crispy.

Step 7: Finish Your Risotto

Once arborio rice is perfectly al dente:
1. Stir in remaining butter and grated parmesan cheese.
2. Season with additional kosher salt and black pepper as desired.

Serve immediately topped with turkey strips mixture, fresh herbs, extra parmesan, and freshly cracked black pepper if desired! Enjoy your delicious Sweet Corn Risotto!

How to Serve Sweet Corn Risotto

Sweet corn risotto is a versatile dish that can be enjoyed in various ways. Whether you want to keep it simple or elevate your meal with delicious toppings, there are plenty of options to consider.

Topping with Turkey Strips

• Quickly sauté turkey strips with extra sweet corn for a tasty protein boost. This combination adds flavor and texture to your risotto.

Fresh Herbs

• Garnish with freshly chopped herbs such as basil or parsley. This not only enhances the visual appeal but also adds a burst of freshness.

Extra Parmesan

• Serve with additional grated parmesan on top for an extra cheesy flavor. It complements the creaminess of the risotto beautifully.

Cracked Black Pepper

• Finish with a sprinkle of freshly cracked black pepper. This simple addition brings out the flavors and adds a hint of spice.

Side Salad

• Pair your risotto with a light side salad. A mix of greens dressed in olive oil and lemon juice balances the richness of the dish.

How to Perfect Sweet Corn Risotto

Making perfect sweet corn risotto requires attention and care, but it’s simpler than you might think. Here are some tips to ensure your risotto turns out creamy and flavorful.

• Use Fresh Corn: Fresh sweet corn kernels provide the best flavor and sweetness for your risotto, enhancing its overall taste.

• Stir Frequently: Regularly stirring helps release the starches from the arborio rice, creating that desired creamy texture.

• Add Stock Gradually: Incorporate warm vegetable stock one cup at a time. This allows the rice to absorb flavors fully before adding more liquid.

• Taste as You Go: Begin tasting for doneness after 15 minutes. The risotto should be creamy yet have a slight bite (al dente).

• Finish with Butter and Cheese: Stirring in butter and parmesan at the end gives your risotto a rich, velvety finish.

• Serve Immediately: Risotto is best served fresh off the stove. If left too long, it can become overly thick, losing its ideal texture.

Best Side Dishes for Sweet Corn Risotto

Pairing sweet corn risotto with complementary side dishes enhances your meal experience. Here are some delightful options to consider.

1. Grilled Vegetables: Seasonal grilled vegetables like zucchini and bell peppers provide a smoky flavor that pairs well.

2. Roasted Asparagus: Tender roasted asparagus drizzled with olive oil adds freshness and crunch, balancing the creamy risotto.

3. Garlic Bread: Crisp garlic bread offers a satisfying contrast in texture while soaking up any leftover sauce.

4. Caprese Salad: A classic caprese salad made with fresh mozzarella, tomatoes, and basil delivers brightness alongside your dish.

5. Sauteed Spinach: Lightly sautéed spinach seasoned with garlic is nutritious and complements the flavors of sweet corn well.

6. Chickpea Salad: A refreshing chickpea salad mixed with herbs provides protein and texture, making it an excellent companion for risotto.

7. Lemon-Dressed Arugula: A simple arugula salad dressed in lemon vinaigrette adds zesty notes that enhance the overall meal.

8. Roasted Brussels Sprouts: Crispy roasted Brussels sprouts bring nutty flavors that harmonize beautifully with sweet corn risotto’s sweetness.

Common Mistakes to Avoid

When making Sweet Corn Risotto, avoiding common pitfalls can enhance your dish significantly.

• Skipping the stock infusion: Not using corn cobs in the stock means missing out on deep, sweet corn flavor. Always simmer the cobs in your broth.
• Overcooking the rice: Cooking risotto too long leads to mushy rice. Aim for al dente texture, tasting as you go.
• Adding too much liquid at once: Dumping all stock in at once can result in uneven cooking. Add it gradually and stir consistently.
• Neglecting seasoning: Failing to season throughout the cooking process results in bland risotto. Season the onions and each addition of liquid for optimal flavor.
• Using regular rice instead of arborio: Regular rice won’t produce the creamy texture risotto is known for. Stick with arborio for best results.
• Rushing the cooking process: Quick cooking leads to poor results. Take your time and enjoy the gradual process of creating creamy risotto.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover risotto in an airtight container for up to 3 days in the fridge.
• Allow it to cool before sealing to prevent condensation.

Freezing Sweet Corn Risotto

• Freeze portions in airtight containers or freezer bags for up to 2 months.
• Label containers with date and contents for easy identification.

Reheating Sweet Corn Risotto

• Oven: Preheat to 350°F (175°C), cover risotto with foil, and heat for about 15-20 minutes until warmed through.
• Microwave: Place risotto in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway through.
• Stovetop: Add a splash of vegetable broth or water in a pan over low heat, stirring until heated evenly.

Frequently Asked Questions

Here are some common questions about making Sweet Corn Risotto.

Can I make Sweet Corn Risotto vegan?

Yes! Simply omit any animal-derived products like parmesan cheese or butter and use plant-based alternatives.

How do I know when my risotto is done?

The risotto is ready when the arborio rice is creamy and cooked through but still has a slight bite (al dente).

What can I serve with Sweet Corn Risotto?

This dish pairs well with proteins like turkey strips, sautéed shrimp, or seasonal vegetables for a complete meal.

How do I store leftover Sweet Corn Risotto?

Store any leftovers in an airtight container in the refrigerator for up to three days or freeze portions for later use.

Final Thoughts

Sweet Corn Risotto is a delightful dish that celebrates seasonal flavors while providing comfort year-round. Its versatility allows you to customize toppings or adapt it to fit dietary needs easily. Give this recipe a try and savor every creamy bite!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Sweet Corn Risotto

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia
• Total Time: 45 minutes
• Yield: Serves approximately 6 people 1x

Print Recipe

Pin Recipe

Description

Sweet Corn Risotto is a vibrant dish that captures the essence of summer with its sweet, fresh corn flavors. This creamy risotto is not only comforting but also incredibly versatile, making it perfect for any occasion—from intimate family dinners to elegant gatherings. The secret lies in utilizing the entire corn cob, allowing the rich taste of corn to infuse the dish. With tender kernels mixed throughout and a flavorful broth made from the cobs, each bite bursts with delightful texture and taste. Pair it with turkey strips or your favorite protein for a satisfying meal that celebrates seasonal ingredients.

---

Ingredients

Scale 1x2x3x

• 7 cups vegetable broth
• 3 ears sweet corn (kernels removed)
• 1 sweet onion (diced)
• 3 cloves garlic (finely chopped)
• 1 ¼ cups arborio rice
• ½ cup dry apple vinegar
• 4 ounces diced turkey strips
• Grated parmesan cheese (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the vegetable stock by simmering vegetable broth, corn cobs, and a bay leaf in a large pot.
2. In a heavy-bottomed pot, melt butter and cook onion until softened, then add garlic.
3. Stir in arborio rice and toast for a few minutes.
4. Deglaze with apple vinegar, cooking until evaporated.
5. Add corn kernels and bell pepper; gradually stir in warm broth one ladleful at a time until absorbed.
6. In a separate skillet, cook turkey strips and additional corn until crispy.
7. Finish risotto by stirring in remaining butter and cheese; season to taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 650mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 25mg