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, restaurant-worthy dish that’s surprisingly easy to make at home. Perfect for weeknights or special dinners alike.
Ingredients
Scale
For the Corn Stock:
- 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)
For the Risotto:
- 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
For the Pancetta Topping:
- 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
- Keep stock warm while cooking for the creamiest texture.
- Stir frequently but not constantly.
- If risotto thickens too much before serving, add a splash of warm broth.
- For a vegetarian version, omit pancetta and top with sautéed mushrooms or crispy breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg