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Corn Risotto

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Watermelon and fresh corn, those are my two weaknesses in the summer months.  I find it nearly impossible to walk into a supermarket or fruit stand and not walk out with one or the other, or both.  There could be worse things in life… right?  I have just made it my mission this year to find better uses for all this corn and watermelon (check out my new watermelon recipes on the blog).  Sometimes my kids have actually had enough of both by the end of the summer months.  Not this year!  This year I am working on lots of new delicious recipes to keep changing things up.  This corn risotto is just the first of many delicious corn recipes we will feature. 

This corn risotto is just to die for.  Very simple flavors blend together to make this creamy yummy dish.  I used fresh corn but you can also substitute with can or frozen. 

This recipe is definitely one I would consider easy.  My son actually helped me make this, which made it even yummier. 

Corn Risotto
Yield: 4

Corn Risotto

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 4 Cups Vegetable Stock
  • 2 TBSP Olive Oil
  • 1 1/2 Cups Chopped Onion
  • 4 Cloves Garlic, minched
  • 1 Cup Arborio Rice
  • 3 Ears of Corn, kernels cut from boiled ears.
  • 3/4 Cup Parmesan cheese, shaved or larger sized shreds

Instructions

  1. In a medium sized pot bring the stock and 1 1/2 cups water to a simmer over high heat. Reduce heat to low and keep warm.
  2. In a large deep skillet, heat the oil over a medium flame. Add the onion, stirring often until softened (about 5 minutes). Add the garlic and cook for about another minute. Stir in the rice, reduce heat to a medium low flame. Move your rice around giving it a chance to get heated and blend in well with your onions and garlic.
  3. Add 2 cups of the stock/water to the skillet. Simmer, stirring frequently until the liquid is absorbed. This will take about 8 minutes. Add another cup of stock and continue stirring frequently. Give this new cup of liquid time to start absorbing and then add the last of your liquid. Keep stirring and cooking over a medium low flame until all of the liquid is absorbed. In total it should take about 15-20 minutes.
  4. Stir in the cooked corn that has been cut from the ears and kernels separated, cook about 2 minutes giving the corn a chance to fully heat. Remove from the heat and add in 1/2 cup of parmesan cheese. Use the rest of the cheese to sprinkle on the top and serve additionally on the side.

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Trey Smith

Monday 29th of June 2015

I will try it. It looks goof

Sandra Watts

Monday 29th of June 2015

I have never had risotto. I am going to have to try it.

Elizabeth H.

Sunday 28th of June 2015

Sounds good. Might have to get my aunt to make this. She's the cook around here!

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