This creamy sweet corn risotto combines the natural sweetness of corn with rich Parmesan, silky butter, and fresh thyme. It delivers a luxurious texture, a gentle herbal aroma, and balanced flavor in every spoonful—comforting enough for a cozy night in yet elegant enough for guests.

Why You’ll Love This Recipe

This risotto offers restaurant-level creaminess with simple, accessible ingredients. Sweet corn—fresh or frozen—adds bright flavor and golden color, while Parmesan and butter provide that classic velvety finish. It’s naturally gluten-free, easy enough for weeknights, and always a hit with both adults and kids. Whether you’re celebrating peak summer corn or warming up on a cool evening, this dish feels special every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

– 1 1/2 cups Arborio rice
– 3 cups fresh corn kernels or thawed frozen corn kernels
– 6 to 8 cups low-sodium vegetable broth
– 1 medium yellow onion, finely chopped
– 2 garlic cloves, minced
– 4 tablespoons unsalted butter
– 2 tablespoons olive oil
– 1/2 cup dry white wine (optional)
– 1/2 cup grated Parmesan cheese
– 1 tablespoon chopped fresh thyme or other fresh herbs
– Salt and black pepper, to taste
– 2 tablespoons heavy cream (optional)

Directions

1. If using fresh corn, puree half of the kernels in a blender or food processor and set aside. Keep the remaining kernels whole.
2. Warm the vegetable broth in a saucepan and maintain a gentle simmer.
3. In a large heavy-bottomed pot, melt 2 tablespoons butter with olive oil over medium heat. Add the chopped onion and cook for 5–7 minutes until soft and translucent.
4. Stir in the minced garlic and chopped thyme and cook for 1 minute until aromatic.
5. Add the Arborio rice and cook for 2–3 minutes, stirring frequently, until the grains are lightly toasted and the edges become translucent.
6. Pour in the optional white wine and let it simmer until mostly absorbed.
7. Begin adding the hot broth one ladle at a time, stirring regularly and letting each addition absorb before adding the next.
8. After 10–15 minutes, stir in the corn puree.
9. Continue cooking and adding broth until the rice is al dente, about 20–25 minutes total. Add the remaining whole corn kernels during the last 5 minutes of cooking.
10. Remove the pot from heat. Stir in the remaining 2 tablespoons butter, grated Parmesan, and optional heavy cream. Season with salt and black pepper.
11. Serve immediately, garnished with extra Parmesan and fresh herbs.

Servings and timing

Servings: 4 (about 5 cups)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

– Use Carnaroli rice for an even creamier and more resilient risotto texture.
– Replace thyme with basil or chives for a different herbal profile.
– For a lighter version, omit the heavy cream.
– For dairy-free cooking, use vegan butter and replace Parmesan with nutritional yeast.
– Add sautéed mushrooms or roasted vegetables for extra depth and variety.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of broth or milk to restore creaminess. Stir frequently to prevent sticking. Risotto does not freeze perfectly due to rice texture changes, but it can be frozen in portions and reheated with added cream or broth to revive the consistency.

FAQs

What type of rice works best for risotto?

Arborio rice is preferred because its high starch content produces the signature creamy texture.

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well and still provides excellent sweetness and color.

Is the white wine necessary?

No, you may skip it. Replace it with an extra splash of broth if desired.

How do I get the creamiest risotto?

Add hot broth gradually and stir frequently. This releases starch and builds the creamy consistency.

When should I add Parmesan and fresh herbs?

Add both at the end, off the heat. This preserves flavor and ensures a smooth finish.

Can I make this dish without dairy?

Yes. Use dairy-free butter and replace Parmesan with nutritional yeast.

How do I prevent my risotto from becoming mushy?

Stop cooking when the rice is al dente—tender but with a slight bite.

Can I make this risotto ahead of time?

Risotto is best served immediately, but you can partially cook it, cool it, then finish with broth just before serving.

What can I serve with sweet corn risotto?

A crisp green salad, roasted chicken, grilled fish, or simple steamed vegetables pair beautifully.

Why does my risotto stick to the pan?

The heat may be too high or you may not be stirring enough. Keep heat moderate and stir often.

Conclusion

This sweet corn and creamy risotto transforms simple ingredients into a comforting, elegant dish with rich flavor and irresistible texture. Whether you’re enjoying it as a weeknight meal or serving it at a gathering, this recipe delivers warmth, freshness, and satisfying creaminess in every spoonful.

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