Risotto is one of those recipes that is just delicious comfort food, but the effort it takes to make it usually turns me off and I don’t make it very often. In fact, my husband makes risotto more often than I do which is funny because I’m the main cook in the house, but it’s one of his specialties!
We had some fresh corn in the fridge that needed to be used and I thought it would be so perfect in a spring and summery risotto. This corn risotto has a lot of flavor thanks to cooking with a bit of white wine, broth, and fresh thyme. It was perfectly creamy and would pair so well with a number of main dishes. I served it as a side, but it could also be the main dish if you wanted to mix in some roast chicken, for example.
Of course, like all risotto recipes, this one takes some time to come together and the usual amount of babysitting the pan to continue stirring it. Plan ahead! It’s a great time to plug in some earphones and catch up with some music or a good podcast. Of course, there is some white wine in the recipe which means you should absolutely poor yourself a glass to sip while the risotto comes together!
Recipe Tips and Suggestions:
- You can use either chicken broth or vegetable broth/stock for this recipe. Each will add a slightly different flavor to the risotto, but both work equally well!
- If this is your first time making risotto, be prepared that it takes some time to cook and requires that you stay with the pan to continue stirring while it cooks. This is not a dish you can start and keep walking away from. Trust me, risotto is worth the time and effort!
- If you do not have fresh corn, you can substitute the fresh corn for frozen.
- This corn risotto goes will with many types of protein! Roast chicken and steak are perfect. It would also be great served with shrimp, scallops, or salmon!
- If you do not like thyme, you can swap it for another herb like rosemary. Or you can leave out the herbs entirely and just add salt and pepper!
- 3 tablespoons unsalted butter
- 1 shallot, finely diced
- 32 ounces cups low sodium chicken or vegetable broth
- 1 cup arborio rice
- 1/2 cup white wine
- 3 ears fresh corn, kernels shaved (about 1-1.5 cups)
- 3/4 cup grated Parmesan cheese
- 2 tablespoons fresh chopped thyme
- salt to taste
- In a large non-stick skillet over medium high heat, add 3 tablespoons of the butter. Once melted, add in the shallots and cook in the butter for about 3 minutes. Then stir in the rice and cook for another 2 minutes. Pour in the white wine and stir until absorbed.
- Stir in about 3/4 cup of the chicken or vegetable broth/stock. Lower heat to medium low. Continue stirring the rice until the broth is absorbed. Repeat these steps adding up to 3/4 cup of the stock each time and stirring constantly until the liquid is absorbed and the rice is tender (it takes me about 6 rounds of this for the rice to be fully cooked). Stir in the corn during the last round of broth.
- Once the risotto is cooked, stir in the Parmesan cheese and thyme until melted and combined. Season with salt to taste.
Amount Per Serving: Calories: 348Total Fat: 11gSaturated Fat: 7gCholesterol: 32mgSodium: 798mgCarbohydrates: 43gFiber: 3gSugar: 3gProtein: 13g