Sweet Corn Risotto
Prep Time:
10 Minutes
Serves:
4 Servings
Cook Time:
35 Minutes
Author
Krystal Roberts
About the Recipe
Creamy, comforting, and full of fresh sweet corn flavor, this risotto gets its richness from a homemade corn broth rather than heavy cream. Finished with fresh vegan Parmesan and herbs, it’s simple, vibrant, and naturally creamy.
Ingredients
Sweet Corn Broth
- 2 cups (300 g) sweet corn kernels, fresh or frozen
- 3 cups (720 ml) vegetable broth
Risotto
- 1 tablespoon olive oil
- 1 small white onion, thinly sliced
- 3 cloves garlic, minced (more or less to taste)
- 1½ cups (300 g) Arborio rice
- 1 cup (240 ml) vegetable broth (more might be needed)
- Prepared sweet corn broth
- ½–1 cup (120–240 ml) warm water, as needed
- Salt and freshly ground black pepper, to taste
To Serve
- Freshly grated vegan Parmesan
- Fresh basil, chives, or parsley
- Freshly ground black pepper, optional
Servings
Yields
Ingredients
Sweet Corn Broth
Ingredients
Ingredient
2 cups sweet corn kernels, fresh or frozen
Ingredient
3 cups vegetable broth
Risotto
Ingredients
Ingredient
1 tablespoon olive oil
Ingredient
1 small white onion, thinly sliced
Ingredient
3 cloves garlic, minced; use more or less to taste
Ingredient
1½ cups Arborio rice
Ingredient
1 cup vegetable broth, more might be needed
Ingredient
Prepared sweet corn broth
Ingredient
½–1 cup warm water, as needed
Ingredient
Salt and freshly ground black pepper, to taste
To Serve
Ingredients
Ingredient
Freshly grated vegan Parmesan
Ingredient
Fresh basil, chives, or parsley
Ingredient
Freshly ground black pepper, optional
Linked Recipes
Preparation
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.
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