Go Back
–+ servings
Sweet Corn Risotto

Creamy Sweet Corn Risotto with Crispy Pancetta Bliss

This Sweet Corn Risotto is a creamy celebration of late summer harvest, enriched with sweet corn and topped with crispy pancetta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice Carnaroli rice works too if you can’t find arborio.
  • 1 cup Sweet Corn (kernels and cobs) Use whole cobs to infuse your risotto with rich taste.
  • 4 cups Vegetable Broth Make sure it’s gluten-free.
  • 2 tablespoons Butter Substitute with olive oil for a dairy-free version.
  • 2 cloves Garlic Minced, for best flavor.
  • 1 small Onion Finely chopped; shallots are a milder alternative.
  • 1 cup Bell Peppers Any variety works beautifully.
  • ½ cup White Wine Optional; replace with broth for a non-alcoholic option.
For the Topping
  • 4 slices Crispy Pancetta Omit for vegetarian options, or use sautéed mushrooms instead.

Equipment

  • Medium pot
  • Heavy-bottomed pot
  • Ladle

Method
 

Step-by-Step Instructions
  1. In a medium pot, combine vegetable broth with two spent corn cobs and a bay leaf. Bring to a gentle simmer for about 30 minutes.
  2. In a heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add chopped onions and minced garlic, sauté for 3-5 minutes until translucent.
  3. Stir in 1 cup of Arborio rice and toast for 2-3 minutes until slightly translucent.
  4. Pour in ½ cup of white wine and stir until mostly absorbed, about 2-3 minutes. Fold in corn kernels and bell peppers.
  5. Add warm corn stock one ladle at a time, stirring frequently. Cook for 15-20 minutes until creamy and al dente.
  6. Remove from heat, fold in remaining butter or cheese, season with salt and pepper, and serve garnished with crispy pancetta.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 65gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 9mgCalcium: 50mgIron: 1.5mg

Notes

Use spent corn cobs in your stock for maximum flavor. Stir consistently to release starches for creaminess. Reheat gently on the stovetop with broth to restore texture.

Tried this recipe?

Let us know how it was!