This sweet corn risotto features a creamy risotto base with lots of fresh sweet corn and juicy bursting cherry tomatoes. – the perfect summery touch to classic risotto!
This is the summer twist risotto so badly needed! With no shortage of sweet corn and juicy bursting cherry tomatoes.
Sometimes summer gets overrun with so many salads and grilled meals we forget about the comfort food – that’s where this cozy risotto comes into play.
It’s warm and comforting, but still has that summer feel to it. Nothing beats a big bowl of this risotto on a rainy day!
With sweet corn coming into season in many areas, this risotto is the perfect solution for using up an abundance.
And I guarantee the entire family will love it. It’s a little sweet, perfectly savory, and sooo freaking creamy.
This Sweet Corn Risotto features…
- A creamy risotto base
- Tons of fresh sweet corn
- Juicy bursting tomatoes
- Lots of grated Parmesan cheese and fresh herbs
Making the Sweet Corn Risotto
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Arborio rice
- Olive oil
- Chicken broth
- Sweet corn
- Cherry tomatoes
- Unsalted butter
- White wine
- Parmesan cheese
How to Prepare Corn
You will need three ears of sweet corn for this recipe. Remove the husks and as much of the silk possible from corn to prepare it for cooking.
Rather than boiling the corn in water, we’re going to boil it in chicken broth which we will later use in the risotto. This will help get extra corn flavor into the risotto!
Once the corn is cooked and removed from the cobs, return the cobs to the simmering chicken broth so the broth soaks up all that corn flavor.
Tips for Perfect Risotto
- Toast rice – toasting the rice with the shallot and garlic adds lots of flavor. Deglaze the pan with a little white wine and you’re good to go!
- Use warm broth – this helps keep the temperature of the risotto consistent which will make for even cooking.
- Add broth in small increments – adding too much broth will boil the rice, which we don’t want. Add broth in small amounts at a time and wait until all the broth is evaporated before adding more.
- Cook risotto on medium-low – the trick to a perfectly creamy risotto is cooking it low and slow. Don’t be tempted to bump up the heat!
- Use fresh herbs – a little fresh basil and oregano added at the end of cooking bumps all the flavors up a notch!
Try some of these ideas for a different spin on this risotto!
- Add more vegetables – sauteed mushrooms, zucchini, or sweet pepper would be a great veggie addition!
- Try a different cheese – grated Asiago or a few spoonfuls of mascarpone or ricotta would all work perfectly.
- Change up the herbs – try fresh parsley or a little fresh thyme.
What to Serve with Risotto
We love this risotto served alongside any chicken or steak dish! You can also keep it light and serve it as a main dish alongside a fresh salad.
The flavors we’re able to pile into this glorious risotto in under an hour is nothing short of insane. The risotto is perfectly tender and creamy, the corn and tomatoes provide the perfect balance of sweetness, and the salty Parmesan cheese just rounds everything out.
Pro tip: extra Parm cheese on your undoubtedly-oversized personal bowl of this goodness.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
You’ve gotta try these other side dish favorites next!
Sweet Corn Risotto with Bursting Tomatoes
- 5 cups chicken broth
- 3 ears sweet corn, husks and silk removed
- 2 cups cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 1 medium shallot, minced
- 1-1/2 cups Arborio rice
- 3 medium cloves garlic, minced
- 1/4 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh minced basil
- 1 tablespoon fresh minced oregano
- Pour chicken broth into a large pot and bring to a boil over high heat. Add sweet corn and reduce heat to medium. Allow sweet corn to simmer 3-5 minutes until a bright yellow.
- Use a tongs to remove corn from chicken broth. Reduce chicken broth heat to low. Allow corn to cool several minutes then remove kernels from cobs with a knife and set aside. Return cobs to chicken broth and allow to continue simmering on low.
- Preheat oven to 400F. In a small baking dish, toss cherry tomatoes with olive oil and season with salt and pepper.
- Roast cherry tomatoes at 400F 15-20 minutes until tomatoes are softened and bursting. Set aside for a moment.
- In a medium skillet over medium heat, melt butter and add shallot. Saute until just tender. Add rice to skillet and stir 1-2 minutes until risotto is lightly toasted. Add garlic and saute 1 additional minute until fragrant. Pour wine into pan and cook until wine is reduced in half.
- Reduce heat to medium-low and begin adding hot corn cob chicken broth (remove cobs and discard at this point to make it easier to ladle) to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth.
- Continue adding broth in small amounts 20-25 minutes until rice is tender and creamy. Stir in Parmesan, basil, oregano, sweet corn, and bursting tomatoes.
- Season risotto with salt and pepper to taste. Serve warm and enjoy!
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