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Sweet Corn and Creamy Risotto with Parmesan and Thyme

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A rich, creamy risotto made with sweet corn, Parmesan, butter, and fresh thyme. This comforting dish is elegant enough for entertaining yet simple enough for a cozy weeknight meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings (about 5 cups)
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

  • 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
  • Salt and black pepper, to taste
  • 2 tablespoons heavy cream (optional)

Instructions

  1. If using fresh corn, puree half 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 of butter with olive oil over medium heat. Add chopped onion and cook for 5–7 minutes until soft and translucent.
  4. Stir in the minced garlic and thyme; cook for 1 minute until aromatic.
  5. Add Arborio rice and stir frequently for 2–3 minutes until edges of rice turn translucent.
  6. Pour in white wine (if using) and simmer until mostly absorbed.
  7. Add hot broth one ladle at a time, stirring frequently. Let each addition absorb before adding the next.
  8. After about 10–15 minutes, stir in the corn puree.
  9. Continue adding broth and stirring until rice is al dente, about 20–25 minutes total. Stir in the remaining whole corn kernels during the last 5 minutes.
  10. Remove from heat and stir in remaining 2 tablespoons of butter, Parmesan, and optional heavy cream. Season with salt and black pepper.
  11. Serve immediately, garnished with extra Parmesan and fresh thyme if desired.

Notes

  • Use Carnaroli rice for an even creamier texture.
  • Frozen corn works well—no need to thaw before pureeing.
  • Omit the cream for a lighter version or use dairy-free alternatives.
  • Serve with grilled chicken or a crisp green salad for a complete meal.
  • Reheat gently with a splash of broth to restore creaminess.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-corn-and-creamy-risotto-with-parmesan-and-thyme/