Description
This Sweet Corn Risotto is creamy, comforting, and bursting with fresh corn flavor. Made with arborio rice, parmesan, and topped with crispy pancetta, it’s a cozy dish that’s easy to make at home.
Ingredients
Scale
- 7 cups vegetable stock or broth
- 1 dried bay leaf
- 1 parmesan rind (optional)
- 3 ears sweet corn, kernels sliced off and divided (reserve cobs)
- 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
- 1/2 cup dry white wine (Pinot Grigio recommended)
- 1 orange bell pepper, diced
- 1 cup grated parmesan (about 2 ounces)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 ounces diced pancetta
- Remaining sweet corn kernels
- Remaining garlic
Instructions
- Prepare the Corn Stock: In a large pot, combine vegetable stock, corn cobs, bay leaf, and parmesan rind (if using). Bring to a simmer, then reduce heat to low to keep warm.
- Cook the Aromatics: In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter over medium heat. Add diced onion and 1 teaspoon kosher salt. Cook 5 minutes until softened. Stir in 2 cloves garlic and cook 2–3 minutes more.
- Toast the Rice: Add arborio rice and cook 2–3 minutes, stirring occasionally, until lightly toasted.
- Deglaze: Pour in white wine and stir constantly until fully absorbed, scraping up any browned bits.
- Cook the Risotto: Reduce heat to medium-low. Stir in kernels from 2 ears of corn and diced bell pepper. Add warm corn stock 1 cup at a time, stirring frequently and allowing liquid to absorb before adding more. Continue for 20–25 minutes until rice is creamy and al dente.
- Prepare the Topping: In a skillet, melt 1/2 tablespoon butter. Add pancetta and cook until beginning to crisp. Stir in remaining corn and garlic. Cook 3–4 minutes until golden and crisp. Remove from heat.
- Finish the Risotto: Stir remaining 1 tablespoon butter and grated parmesan into the risotto. Season with salt and pepper to taste.
- Serve: Spoon into bowls and top with pancetta mixture, extra parmesan, fresh herbs, and black pepper. Serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg
Keywords: Sweet Corn Risotto, risotto, vegetarian dish, creamy risotto