Fresh Corn Risotto Recipe

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Lucy Published: May 5, 2021 Modified: May 31, 2021

How To Make Fresh Corn Risotto

Level up your usually smooth risottos by whipping up this corn risotto, made creamy with parmesan and dotted with fresh corn, for a fuller side!

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes



  • 6cupchicken stock,or low-sodium broth
  • 1bay leaf
  • 3tbspextra-virgin olive oil
  • 1onion
  • cuparborio rice,(12 oz)
  • ½cupdry white wine
  • 1cupwhite corn kernels,(from 2 ears)
  • 1cupParmigiano-Reggiano cheese,freshly grated
  • 2tbspunsalted butter
  • salt and freshly ground pepper


  1. In a medium saucepan, bring the chicken stock to a boil with the bay leaf. Keep the stock warm over very low heat.

  2. In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, for about 2 minutes, until softened.

  3. Add the rice and cook, stirring for about 3 minutes, until opaque. Add the white wine and cook, stirring, for about 1 minute, until completely absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed

  4. Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions. After about half of the stock has been added, stir in the corn, then add the remaining stock.

  5. The rice is done when it’s al dente and creamy for about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard the bay leaf.

  6. Serve and enjoy!


  • Calories: 514.61kcal
  • Fat: 20.53g
  • Saturated Fat: 8.33g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 9.34g
  • Polyunsaturated Fat: 1.70g
  • Carbohydrates: 58.21g
  • Fiber: 2.69g
  • Sugar: 5.86g
  • Protein: 19.42g
  • Cholesterol: 34.23mg
  • Sodium: 910.36mg
  • Calcium: 317.24mg
  • Potassium: 439.33mg
  • Iron: 3.21mg
  • Vitamin A: 89.52µg
  • Vitamin C: 2.07mg
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