Fresh Corn Risotto for Two

For this corn risotto I have pan- roasted the corn and used an immersion blender with a 1/4 cup of cream to increase the creaminess to the risotto. The pan-roasting brings even more sweetness to the already sweet corn.

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Ears corn – yellow, white or a combination
• Onion
• Arborio rice – or carnaroli rice
• White wine
• Vegetable stock – or chicken stock
• Garlic
• Cream
• Parmesan cheese
• Parsley

How to Make Fresh Corn Risotto

• Step 1 – Start making your risotto in your usual way or follow my method, see this post on how to make a basic risotto.
• Step 2 – While the risotto is cooking, pan-roast the corn. Add tablespoon of oil or butter in a skillet and add the minced garlic and the kernels. Cook for about 10-12 minutes on a medium high heat. Stir every now and then until the kernels become sweet and slightly brown. Add salt and pepper.

• Step 3 – Transfer half of the kernels into a cup and add 1/4 cups of cream and blend until creamy.
• Step 4 – Complete the risotto by folding all the corn (blended and pan-roasted) into the rice along with Parmesan cheese and parsley.
• Step 5 – Taste to see whether you need salt and pepper and sprinkle with parsley.

Enjoy this Fresh Corn Risotto!

Other Summer Recipes to Try

• Roasted Peach Risotto
• Green Rice Salad with Avocado Grapes and Cucumber
• Zucchini Carrot Fritters
• Caprese Salad with Yellow Beets
• Sweet Summer Corn Soup

Print Recipe

No reviews

Fresh Corn Risotto for Two

Author: Marinka

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Rice & Grains

Cuisine: Italian

Diet: Dairy-free, Egg-free, Gluten-free, Nut-free, Vegetarian

Servings: 2

Pin Recipe Facebook

Did you make this recipe?Please consider Leaving a Review!

Ingredients

 

1x2x3x

• 2 ears corn, kernels removed
• 2 tablespoons olive oil or butter
• 1/2 onion, diced
• 3/4 cup arborio or carnaroli rice
• 1/4 cup white wine
• 1 3/4 cup vegetable or chicken stock
• 1 clove garlic, minced
• 1/4 cup cream
• salt and pepper
• 1/4 cup Parmesan cheese, grated
• parsley, chopped

Cook ModePrevent your screen from going dark

Instructions

 

• Heat 1 tablespoon of oil in a pan, add the chopped onions, some salt and pepper and cook until the onions are translucent. This will take about a minute. Add the rice and cook another 30 second. Deglaze with the white wine.
• Add the vegetable or chicken stock, 1 cup at a time stirring constantly until the liquid from the previous cup is mostly absorbed.
• While the risotto is cooking, pan-roast the corn.
• Add tablespoon of oil or butter in a skillet and add the minced garlic and the kernels. Cook for about 10-12 minutes on a medium high heat. Stir every now and then until the kernels become sweet and slightly brown. Add salt and pepper.
• Transfer half of the kernels into a cup and add 1/4 cups of cream and blend until creamy. (See Note 1)
• Make the risotto by folding the corn (blended and pan-roasted) into the rice along with Parmesan cheese and parsley.
• Add salt and pepper to taste and sprinkle with parsley.

Notes

1. You can leave the blending of the corn kernels behind, if you prefer to have all the kernels intact. You can even do without the cream, the risotto will still be delicious.

Nutrition

Calories: 591kcal | Carbohydrates: 67g | Protein: 11g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Sodium: 1035mg | Fiber: 3g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Have you tried this recipe? Tag me Today!Leave a review below and share a photo on Instagram. Tag @agourmetfoodblog and hashtag it with #agourmetfoodblog