Description
This risotto was inspired by a golden afternoon at the farmer’s market last August—corn was at its peak, and I knew I had to bottle up that sweetness. Using the whole cob brings out deep, rich flavor: the kernels add texture, and the cobs infuse the broth for creamy perfection. It’s cozy, bright, and just right for late summer meals on the porch or shared with family at the table.
Ingredients
1 1/2 cups arborio rice
4 cups vegetable broth
2 fresh corn cobs (kernels cut off, cobs saved)
1 small onion, finely chopped
2 garlic cloves, minced
2 tbsp olive oil or butter
1/2 cup dry white wine (optional)
1/2 cup grated Parmesan (optional for vegan version)
Salt and pepper to taste
Optional toppings: sautéed corn & pancetta, seared shrimp, or scallops
Instructions
Simmer the corn cobs in the broth for 15 minutes, then remove cobs—this infuses the broth with pure sweet corn flavor.
In a pan, heat oil or butter and sauté onion and garlic until soft.
Stir in arborio rice and cook for 1–2 minutes until slightly toasted.
Add wine (if using) and cook until absorbed.
Begin adding the hot broth one ladle at a time, stirring constantly and allowing each addition to absorb before the next.
After 15 minutes, stir in fresh corn kernels. Continue cooking until rice is tender and creamy (about 20–25 minutes total).
Finish with Parmesan, salt, and pepper. Top with your favorite protein if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 360 per serving
- Sugar: 5g per serving
- Fat: 10g per serving
- Carbohydrates: 60g per serving
- Fiber: 3g per serving
- Protein: 8g per serving