Sweet Corn Risotto – the ultimate summertime meal – perfect for entertaining – quick enough for busy weeknights. You’ll LOVE my almost no stir method!
Friends, I’m here for every single risotto moment! It’s the ultimate restaurant quality meal that’s perfect for date night, quick enough for weeknights and ideal for a weeknight gathering with friends.
You’ll LOVE my foolproof method for making ultra creamy cheesy risotto that requires almost no stirring. Nothing but delicious flavor and ready in just 30 minutes.
WHAT I LOVE ABOUT THIS RECIPE:
- Unlike other risotto recipes, my method requires almost NO stirring!
- Sweet corn kernels bring a burst of summer flavor – comforting yet light and satisfying.
- This recipe feels fancy – perfect for entertaining friends – but is totally doable for weeknight dinners.
- It’s way easier than you may think!
TIPS FOR THE BEST SWEET CORN RISOTTO:
- Use a large pot, dutch oven, wide pot or large skillet with so the rice can spread out and cook evenly. Cooking in a small saucepan with high sides may result in undercooked rice.
- Add any dry white wine you’ll be drinking with your Sweet Corn Risotto. I like Sauvignon Blanc. Pinot Grigio would be good too.
- If you don’t want to add wine, use the same amount of extra stock.
- Instead of sauteing corn can be grilled instead.
- Vegetable broth or chicken broth can be used instead of chicken stock.
WHAT DO I NEED TO MAKE SWEET CORN RISOTTO?
- olive oil
- butter
- fresh sweet corn
- Arborio rice
- onion
- garlic cloves
- sea salt or kosher salt
- dry white wine (Pinot Grigio or Sauvignon Blanc)
- room temp chicken stock (can use seafood stock)
- freshly parmesan cheese
- mascarpone cheese
- fresh herbs (combination of fresh basil, parsley, mint used – can use just basil and parsley)
OLD BAY SHRIMP:
- large shrimp, peeled and deveined
- butter
- olive oil
- Old Bay Seasoning
Adding shrimp to this dish is optional but if you’d like to add this simple protein, here’s how to do it:
- Toss shrimp with Old Bay Seasoning making sure it’s completely coated.
- Add butter and olive oil to a medium skillet.
- Place shrimp in the skillet. Cook about 2 minutes per side then remove from the skillet.
HOW TO MAKE SWEET CORN RISOTTO:
Shuck the corn then use a sharp knife to slice it off the cob.
In a large pot, dutch oven or large skillet , heat olive oil and 2 tablespoons of the butter over medium heat.
Add the raw sweet corn to the olive oil and melted butter, season with salt and saute 3-4 minutes over medium to medium-high heat then remove from the skillet.
To the same skillet add rice, minced garlic and diced onions.
Season with salt, reduce heat to low and cook couple of minutes or until the onions are tender and the rice is lightly toasted.
Pour in the wine and cook 2-3 minutes or until the wine has reduced and absorbed into the rice.
Add 3 cups of the stock, lightly season with salt then cover and bring to a boil over medium to medium high heat.
Once the rice is boiling, reduce to medium-low heat and simmer covered 10-12 minutes or until the rice is al dente (stir occasionally so the rice doesn’t stick to the bottom of the pot).
After the rice is cooked to al dente, add the remaining 1/2 cup of stock, parmesan cheese and mascarpone cheese then once that’s blended add corn, the last tablespoon of butter and the herbs.
Taste and add a pinch of salt if you’d like. Continue simmering over low heat as it thickens (1-2 minutes).
HOW TO SAFELY STORE RISOTTO:
Cool leftover risotto completely then store in an airtight container in the fridge up to 3 days.
Reheat in the microwave or in a saucepan on the stove. Add a splash of stock or milk to bring the creaminess back.
Enjoy!
Tried this Sweet Corn Risotto recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME with a photo of yours on social media! @agoudalife or #agoudalife
Sweet Corn Risotto
Equipment
- large skillet, dutch oven or wide pot
Ingredients
THE RISOTTO
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 3 ears fresh sweet corn shucked and sliced off cob
- 1 cup arborio rice
- 1/2 small onion finely chopped
- sea salt to taste
- 1/3 cup dry white wine sauvignon blanc or pinot grigio
- 3 1/2 cups chicken stock room temp (can use seafood stock)
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup mascarpone cheese
- 3 tablespoons fresh herbs finely chopped (combo basil, parsley, mint used – can use all OR just basil and parsley)
SHRIMP (optional):
- 1 pound large shrimp peeled and deveined
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons Old Bay Seasoning
Instructions
Risotto:
- Shuck the corn then slice it off the cob.
- In a large pot, dutch oven or large skillet , heat olive oil and 2 tablespoons of the butter over medium heat.Add the raw sweet corn to the olive oil and melted butter, season with salt and saute 3-4 minutes over medium to medium-high heat then remove from the skillet.
- To the same skillet add rice, minced garlic and diced onions. Season with salt, reduce heat to low and cook couple of minutes or until the onions are tender and the rice is lightly toasted.
- Pour in the wine and cook 2-3 minutes or until the wine has reduced and absorbed into the rice.
- Add 3 cups of the stock, lightly season with salt then cover and bring to a boil over medium to medium high heat.Once the rice is boiling, reduce to medium-low heat and simmer covered 10-12 minutes or until the rice is al dente (stir occasionally so the rice doesn’t stick to the bottom of the pot).
- After the rice is cooked to al dente, add the remaining 1/2 cup of stock, parmesan cheese and mascarpone cheese then once that’s blended add corn, the last tablespoon of butter and the herbs.
- Taste and salt to your liking. Continue simmering over low heat as it thickens (1-2 minutes).
Shrimp:
- Toss shrimp with Old Bay Seasoning making sure it’s completely coated.Add butter and olive oil to a medium skillet. Place shrimp in the skillet. Cook about 2 minutes per side then remove.
Super creamy – love the almost no stir method!