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Risotto is a beloved Italian dish renowned for its creamy texture and comforting nature. Originating from Northern Italy, risotto has become a staple in kitchens worldwide, offering a versatile base that can be adapted to a variety of flavors and ingredients. Among the many delightful variations, Creamy Sweet Corn Risotto stands out, particularly during the summer months when sweet corn is at its peak. This dish is a celebration of seasonal ingredients, marrying the natural sweetness of corn with the rich, creamy consistency that risotto is known for.

Sweet Corn Risotto

Discover the delightful flavors of Creamy Sweet Corn Risotto, a comforting Italian classic that celebrates the sweetness of fresh corn, especially in summer. This dish features creamy Arborio rice expertly cooked with low-sodium vegetable broth, enhanced by savory aromatics like onion and garlic. Fresh corn adds crunch and nutrition, while a splash of white wine and Parmesan cheese elevate the taste. Perfect for family gatherings or special occasions, this easy-to-make risotto is sure to impress. Enjoy the rich, creamy texture and the joy of seasonal cooking in every bite!
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Ingredients
  

1 cup Arborio rice

4 cups low-sodium vegetable broth

1 cup fresh sweet corn kernels (approximately from 2 ears of corn)

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 cup dry white wine (can be substituted with extra broth)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 tablespoons unsalted butter (or olive oil for a vegan option)

1 tablespoon olive oil

Salt and pepper, to taste

Fresh basil or parsley, for garnish

Zest of 1 lemon (optional for a refreshing touch)

Freshly cracked black pepper, to finish

Instructions
 

Prepare the Broth: In a medium saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep it warm as you cook the risotto, ensuring a consistent temperature for the rice.

    Sauté Aromatics: In a large saucepan or deep skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent.

      Add Garlic and Rice: Stir in the minced garlic and Arborio rice. Cook for 1-2 minutes, stirring frequently, until the rice begins to look slightly translucent around the edges, indicating it's ready to absorb flavors.

        Deglaze with Wine: If you're using white wine, pour it in now and allow it to cook until most of the liquid has been absorbed by the rice, about 2-3 minutes. This step enriches the flavor profile of the risotto.

          Incorporate Broth Gradually: Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir frequently and ensure that the liquid is nearly fully absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and just al dente.

            Add Sweet Corn: Once the risotto reaches a creamy consistency, fold in the fresh sweet corn. Cook for an additional 2-3 minutes, or until the corn is heated through and tender.

              Finish with Cheese and Butter: Remove the risotto from the heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese, mixing until smooth and creamy. Season with salt, pepper, and lemon zest to enhance the flavor.

                Garnish and Serve: Spoon the risotto into serving bowls and top with a sprinkle of fresh basil or parsley. Finish with a dash of freshly cracked black pepper for an aromatic touch. Enjoy your deliciously creamy and comforting dish!

                  Prep Time, Total Time, Servings: 10 mins | 30 mins | serves 4