This Sweet Corn Risotto is infused with the flavors of summer! It’s comforting, simple, and budget-friendly cooking at its finest.
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Sweet Corn Risotto is a Summertime treat that shouldn’t be missed. Summer corn flavors infuse this entire dish when you use every scrap while cooking! Corn cobs that would normally be discarded bring extra sweetness and earthy flavor to this risotto, making each bite taste like pure farm-to-table bliss. And don’t even get me started on the texture combo. The kernels give the recipe a little crunch and freshness, while the creamy risotto is smooth and decadent – it’s giving budget-friendly… but make it summery!
What is Sweet Corn Risotto?
Oh, how I love a good risotto. This Italian dish is made from starchy, short-grain rice cooked in broth until all those lovely starches are released – giving the recipe its creamy, dreamy texture WITHOUT adding any cream. This sweet corn risotto is similar to my Parmesan risotto but with a summery twist! I shave the corn off the cob and use the bare cobs (yep, we use the whole cob here) to give the broth that sweet corn taste. White wine, butter, arborio rice, and Parmesan cheese round out the flavors, making this recipe a must-try this season.
Ingredients
Here’s what you’ll need to make sweet corn risotto:
- Arborio Rice: This is the best, and most commonly used, rice for making risotto. It’s short-grain and super starchy. DON’T RINSE THE RICE before using it, or you’ll wash away some of the starch that makes risotto so creamy.
- Corn Cobs: Use fresh corn cobs for this recipe, and save the cobs after you shave off the kernels. You can also use canned or frozen and thawed corn in a pinch (about 2 cups worth), but the broth won’t have the same fresh corn flavor without the cobs.
- Sweet Onion: Choose a sweet onion, like Vidalia, Walla Walla, or Maui, if possible. They’re a bit milder and sweeter than yellow or white onions. However, yellow onions are typically cheapest- and they work great, too!
- Butter: Use salted butter to give the risotto a little extra flavor.
- White Wine: We don’t often add wine to our recipes because it hikes up the cost, so you can skip it if it’s not in your budget. However, if you can make it work, the wine adds a really nice depth of flavor. Use any crisp, dry white wine you like to drink. I usually use Pinot Grigio or Sauvignon Blanc. Don’t forget, you can freeze wine in ice cube trays for future recipes so nothing goes to waste!
- Parmesan: The salty, nutty Parmesan cheese is the perfect finish to this summer corn risotto.
- Vegetable Broth: Use homemade vegetable broth or your favorite store-bought variety. I used bouillon to keep costs low.
What Else Can I Add?
This sweet corn risotto recipe is delicious as-is, but it’s also the perfect base for adding other ingredients. Here are a few ideas:
- Crispy pancetta or air fryer bacon pieces
- Sautéed mushrooms
- Roasted garlic
- Softened leeks
- Fresh spinach
Time Saving Tip
This recipe is super simple to make, but risotto is a hands-on process – nobody’s denying that. You have to slowly add in the broth and continuously stir while it is absorbed until it’s time to add more. While it only takes about 20 minutes to do this, it’s not a recipe you can walk away from! To make things easier and save some time, I always prep the corn, onion, and shred the Parmesan in advance. They last well in the fridge, so all I have to do is add them in when it’s time to cook. Planning ahead helps!
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