Sweet Corn Risotto

Step 1

Add the sweet corn kernels and vegetable broth to a saucepan and bring to a gentle simmer. Cook for about 10 minutes, allowing the corn to soften and infuse the broth with its sweetness.

Step 2

Carefully transfer everything to a high-speed blender and blend until completely smooth and creamy. Set aside and keep warm while you prepare the risotto.

Step 3

Heat the olive oil in a large pot or deep skillet over medium heat. Add the white onion and sauté for 3–4 minutes, until softened. Add the garlic and cook for another minute, until fragrant.

Step 4

Add the Arborio rice and toss well, allowing the grains to toast lightly for 1–2 minutes.

Step 5

Pour in the vegetable broth and stir frequently as the rice begins to absorb the liquid.

Step 6

Once most of the broth has been absorbed, add the warm sweet corn broth a little at a time, stirring frequently and allowing each addition to absorb before adding more.

Step 7

Continue until the rice is tender but still has a slight bite and the risotto is rich and creamy, about 20–25 minutes.

Step 8

Because the blended corn broth is thicker than regular broth, add warm water as needed. Keep the mixture loose enough for the rice to cook without becoming too thick before it is tender.

Step 9

Season with salt and freshly ground black pepper to taste.

Step 10

Serve immediately while creamy. Finish with freshly grated vegan Parmesan, fresh herbs, and an extra crack of black pepper if desired.