Sweet Corn Risotto

4.50 from 6 votes

This Sweet Corn Risotto is infused with the flavors of summer! It's comforting, simple, and budget-friendly cooking at its finest.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Italian

Total Cost: ($9.37 recipe / $2.34 serving)

Servings: servings, about 1.5 cups per serving

Calories: 494kcal

Author: Jess Rice

Equipment

Deep Stainless Steel Skillet

Ingredients

3 corn cobs $0.99
½ small sweet onion $0.94
3 Tbsp salted butter, divided $0.42
1 ½ cups arborio rice $2.28
¼ cup white wine* $0.58
5 cups vegetable broth $1.45
½ cup shredded Parmesan cheese $2.71

Instructions

Cut corn from cobs and chop the bare cobs in half. Dice the onion, and gather white wine*, shredded Parmesan cheese, butter, and arborio rice.
Add bare cobs and veggie broth to a pot and bring to a simmer on low heat while you prepare the risotto:
Melt 2 Tbsp butter in a skillet over medium-high heat and cook the onion down until glossy.
Add arborio rice to butter and onion and toast for 1-2 minutes.
Add corn, cook for an additional minute.
Add white wine and cook down.
Add one ladle full of corn veggie broth and stir constantly. Wait until the broth is around 75% absorbed by the rice before adding the next ladle. Keep adding ladles of broth until all the stock is used and the risotto is creamy and complete. This step will take about 20 minutes in total.
Stir in 1 Tbsp butter and the Parmesan cheese. Serve with parsley or other fresh herbs (optional).

See how we calculate recipe costs here.

Notes

* If wine is not in your budget, it’s ok to skip it. If you can cook with wine, I recommend a crisp, dry white like a Sauvignon Blanc or Pinot Grigio. An unoaked Chardonnay would also work in this risotto! There are super affordable bottles out there that are great for cooking ($5 for Yellowtail and even less dough needed if you pick up a single serving mini bottle!) Did you know you can also freeze wine in ice cube trays for cooking later, so you never waste a bottle?

Nutrition

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