Let Me Tell You About Sweet Corn Risotto

Alright, so—why risotto? I’ll admit, the first time I tried making risotto, I had no idea what I was doing. (I may have called my mum halfway through, asking why on earth it looked like rice soup.) But then I discovered sweet corn risotto. It’s this creamy, golden, little-bowl-of-sunshine kind of dish that, honestly, brings back memories of late summer evenings when the local corn is so sweet it’s almost wrong. My kids once accused me of hiding sugar in the rice—nope, it’s just the corn doing its thing. And hey, if you mess up a bit, it still tastes magical. That’s risotto for you.

Why You'll Love This (or at least, why I do)

I make this when I want something cozy but not fussy—like, when I've had a long day and need to cook a hug in a bowl. My family goes wild for it, especially when there’s fresh corn in season (although, between us, frozen corn works in a pinch). This risotto is creamy, sweet, and just a bit rich—without being heavy. Plus, it’s the one dinner where everyone actually sits still and eats quietly (miracle, right?). Sometimes, I curse the constant stirring, but I swear, the payoff is worth the arm workout.

What You'll Need (with a few substitutions)

1 ½ cups arborio rice (but I’ve used carnaroli when I accidentally bought the wrong bag—worked fine!)
2 ears fresh sweet corn, kernels sliced off (or about 1 ½ cups frozen corn; my grandmother swears by Silver Queen, but I just grab whatever’s on sale)
4 cups veggie or chicken stock (sometimes I’ll sneak in a cup of water if I run short, just season a bit extra)
1 small onion, diced (shallots are fancy, but regular onions do the trick)
2 cloves garlic, minced (I go heavy, but that’s just me)
2 tablespoons unsalted butter (olive oil works, but butter is classic)
½ cup grated parmesan cheese (or pecorino if you’re feeling bold)
¼ cup dry white wine (honestly, I often skip this if there’s none open)
Salt and pepper to taste
Chives or fresh basil for topping (optional—sometimes I just use a bit of parsley if it’s looking sad in the fridge)

How I Make It (with a few confessions)

Prep the Stock: Heat up your stock in a saucepan and keep it just below a simmer—don’t let it boil away. (I sometimes just microwave it, if I’m being honest.)
Sauté Onion & Garlic: In a biggish pot, melt the butter over medium. Toss in the onion and cook till it’s soft, about 3-5 minutes. Add garlic, cook for a minute—don’t let it brown. (This is where I usually get distracted and start scrolling for a second, so if you do too, don’t worry, just stir.)
Rice Time: Pour in the arborio rice. Stir it around until it starts to look a bit translucent at the edges. Should take about 2 minutes. (It’ll look a little odd—don’t panic.)
Wine (or Not): Splash in the wine and let it bubble. If you’re skipping wine, just move to the next step—life’s too short for rules.
Add Corn: Stir in all your corn kernels. Give it a minute to get cozy with the rice.
Here Comes the Stock: Add a ladleful of hot stock. Stir gently until it mostly disappears into the rice. Repeat, ladle by ladle, stirring as you go. (Risotto is basically the needy friend of food, wants your attention all the time.) After about 20 minutes, taste a grain. If it’s creamy and still a little bit toothsome in the middle, you’re there. If not, add a bit more stock or water and keep going.
Finishing Touches: Stir in parmesan, salt, and pepper. I usually sneak a taste here—maybe two. Adjust seasoning. If it seems thick, add a splash of stock to loosen it up. Turn off the heat and let it sit for a minute. (Risotto likes a little rest.)
Top & Enjoy: Spoon into bowls, sprinkle with herbs, and maybe a bit more parmesan. Sometimes I add a drizzle of olive oil for that extra shine.

Things I Wish I'd Known (a.k.a My Notes)

I’ve tried skipping the constant stirring—don’t. It really makes a difference, though you can take quick breaks (nobody’s watching).
If you forget to warm the stock, it’ll just slow things down, so no drama, but it’ll taste less creamy.
Leftover risotto makes amazing little fried risotto cakes. Just sayin’.
Actually, I find it works better if you use slightly less cheese than you think—otherwise, it gets a bit gloopy.

Variations I've Tried (and One That Flopped)

Mushroom & Corn: Add a cup of sautéed mushrooms. I did this once with some sad button mushrooms, and it was surprisingly lovely.
Spicy kick: Stir in a teaspoon of hot sauce or a diced jalapeño with the onion. (My husband swears this is the best version.)
Lemon Zest: I once added lemon zest at the end for brightness—pretty good, but don’t overdo it, or it’ll taste like lemon pudding.
Failed Experiment: Tried it with coconut milk once instead of stock. Won’t do that again. Super weird. (But hey, you live, you learn.)

What If I Don't Have All The Fancy Equipment?

You technically need a heavy-bottomed saucepan. But I’ve made this in a regular pot and even a wide frying pan—it worked. Just, you know, keep an eye on sticking. Don’t stress if you’ve only got basic gear. (And if you need a decent risotto pan, this guide on Serious Eats is solid.)

Storing Leftovers (But, Will There Be Any?)

Keep leftovers in an airtight container in the fridge, should last 2-3 days. Though honestly, in my house, it never makes it past lunch the next day. It thickens up, but a splash of water and a quick reheat brings it back to life.

Serving: How I Like to Dish It Up

I love serving this with a simple salad—arugula with lemon dressing is my go-to. Sometimes I’ll plop a poached egg on top for extra richness. And, now and again, we’ll eat it out on the porch if the weather’s half-decent—something about fresh air and risotto just works. (My youngest likes to sprinkle crumbled bacon on his, which, honestly, is not a bad shout.)

Pro Tips (aka What I've Messed Up Before)

I once tried rushing the ladling part and—yikes—ended up with crunchy rice bits. Go slow, don’t be a hero.
Don’t add all your cheese at once, it’ll clump up and get stringy. I mean, unless you like cheese strings, in which case, crack on.
Taste as you go. Rice can be unpredictable, like a cat with a new box.

FAQ (Stuff People Have Actually Asked Me)

Can I make this vegan? Yep, just use olive oil, veggie stock, and skip the cheese (or use a vegan sub—I’ve heard Violife is decent, though I haven’t tried it). It’s not quite the same, but still super comforting.
Can I freeze risotto? Technically yes, but it goes kinda mushy. I’d just eat it within a couple of days, honestly. Or make risotto cakes with leftovers—Bon Appétit's recipe is a good jumping off point.
What can I use instead of arborio rice? Short-grain rice is best, but I’ve used sushi rice in a pinch. Long-grain just doesn’t give you that creamy texture.
Why does mine turn out gluey? Could be over-stirring, or too much cheese, or maybe just one of those days. Next time, keep the rice moving but gently, and gradually add cheese.
Is this the kind of thing I can serve to guests? Absolutely! It’s a crowd-pleaser, and people always think it’s fancier than it is. Just don’t let them see you sneak tastes straight from the pot (guilty as charged).

And there we go—one cozy bowl of sweet corn risotto, with a side of my rambling. If you give it a go, let me know how it turns out. Or if you have a genius twist, I’m all ears (pun very much intended).

Sweet Corn Risotto