Easy Creamy Sweetcorn Risotto Recipe
Sweetcorn risotto made super creamy with a quick and easy sweetcorn puree.
I love risotto. Let's just get that out the way first. Risotto has to be by far my most favourite meal.
That being said, I was recently scrolling through some of my old recipes on this blog trying to see what risotto recipes I had laying around and you would not believe it...
I only had one. Joe Wicks hazelnut and butternut squash risotto.
What about the other risotto recipes you ask? Zero, zilch. I’ve never shared another risotto recipe here other then that butternut squash one. Not even a mushroom risotto which I must eat at least once a month.
I just couldn't believe it. How have I got a food and drinks blog and yet I’ve only shared a single risotto recipe even though it's my favourite meal? That changes today.
And has it happened, I had some risotto rice in my cupboard and was just about due my monthly serving of risotto. So I thought great, I’ll share a mushroom risotto. But that's boring. Tasty, don't get me wrong! But boring. I’ll save that for another day.
So I started thinking about what else I could do. How I could make something a bit more interesting. After searching around my cupboards I found a tin of sweetcorn and thought perfect! How about a sweetcorn risotto? I love risotto, I love sweetcorn, surely the two would be a great match.
And you know what? it was, it worked beautifully. It was easy to make, super creamy and super delicious.
So tasty in fact I just had to share it. Which brings me to this very post. So here is my super easy, creamy sweetcorn risotto. Enjoy.
Vegetarian?
A note on the vegetarian side, if you are vegetarian then this recipe is perfect for you. Just make sure to keep an eye on the parmesan cheese, make sure you get a vegetarian parmesan or hard cheese alternative.
Regular parmesan uses rennet, an enzyme that's found in the lining of a goat or calf's stomach.
Easy
There's this whole stigma around risotto being a difficult and frustrating dish.
This reputation usually leads people not wanting to try and make it, but trust me, with the right recipe risotto is super easy to make. This one in particular only using a few ingredients means there's nothing too complicated.
It's usually the stirring in the stock and achieving that perfect creaminess that people find difficult, but don’t let this fool you. The first proper meal I made when I became an independent adult and flew the nest was a pumpkin risotto which I found to be quite the breeze.
Not to mention this sweetcorn risotto is naturally super creamy so half the job is done for you.
Don't just take it from me though, if you’re intimidated to start your risotto master chef journey because of a difficult reputation then start with this super easy sweetcorn risotto. Try it out and let me know what you think, was it difficult? I’ll let you be the judge. Spoiler, its not
Extra touches
If you want to go the extra mile you can add a hard boiled egg. It goes beautifully with the risotto, especially if your egg is at the point where your yolk is just about hardening.
For this, bring a saucepan of water to a boil then place your egg in the water. Allow to boil for 8 minutes exactly then quickly transfer the egg to an ice water bath.
Once cooled peel of the shell, cut it in half and top your creamy sweetcorn risotto with your hard boiled egg. You can also grate some longer pieces of parmesan for extra flair.
Creamy sweetcorn risotto method with photos
Some of the recipe not making sense for you? That’s okay, gather your ingredients and read through the below method with photos so you can make your creamy sweetcorn risotto along with me.
For the full recipe card, keep on scrolling.
Step 1
Add a dash of oil in a large pan on a medium heat. Once the oil is hot, add the chopped red onion and cook for 5-10 minutes until translucent. Stir occasionally to not burn the onion.
Step Two
Whilst your onion is cooking away, drain your tin of sweetcorn. Pour half of your stock in a blender along with half of your sweetcorn (this doesn't need to be precise, feel free to eye it) then blend the stock and sweetcorn mixture till you get a smooth and creamy yellow stock/sweetcorn puree like the photo below.
Just make sure you use a good blender. I recommend picking up a blender which would be good for multiple uses. Something that will last a lifetime and can be used for breadcrumbs, purees, smoothies, grinding spices, and whatever else you want or need.
Ninja have some fantastic blenders. I really like the Ninja foodi blender and soup maker because it will blend just about anything.
The whole ‘soup maker’ aspect is due to it’s built in heating element, it’s a very very clever blender that’s for sure. Sweetcorn soup? yes please…
Anyway, sweetcorn soup aside, check out the Ninja foodi blender on there official website here.
As for other recommendations on the cheaper side, for anyone shopping from the UK it has to be the nutri slim blender and smoothie maker which you can get on amazon prime.
For anyone shopping in the USA, what you need is the Ninja mega kitchen system from amazon.com.
Half sweetcorn/half veggie stock mix
Half sweetcorn/half veggie stock mix blended
Step Three
Add the minced garlic to your now cooked onions and cook for 1 minute more. Add the risotto rice and toast for 30 seconds then dump in the wine and stir.
After the wine has fully absorbed in the risotto rice it's time to start with your stock.
Add your stock slowly, one ladle or 100ml at a time, once again this doesn’t need to be precise. Just add enough stock to cover your rice.
Constantly stir and keep an eye on it. As soon as all the stock has been absorbed add another 100ml. Keep doing this until all your stock has been absorbed. This will take maybe 20 minutes.
It's a slow process however it's somewhat meditative watching the rice get creamier.
Also when I say constantly stir, that doesn’t mean you have to stand by your rice stirring it non stop for 20 minutes. Its only really when most your stock is absorbed that you have to stir to stop it sticking to the pan.
Step Four
Once you’ve added all your stock, continue the process with your sweetcorn and stock puree. Same thing, just pour in enough to cover your rice and once its fully absorbed add more.
At this point your risotto will start to get super creamy. This is also the point which you want to start on your boiled egg, if opting to have one.
Simply boil a saucepan of water and drop in your egg. Let it boil for exactly 8 minutes then transfer it to a ice water bath. Once you’ve dished up your risotto, peel and cut your egg in half to top your risotto with.
Sweetcorn and stock added to risotto
Step Five
One you’ve added all your sweetcorn stock and the rice has fully absorbed it, take your risotto off the heat and stir in the knob of butter, cheese and remaining sweetcorn.
Allow to sit for 5 minutes to get super creamy then taste, season and dish out.
Viola! Your risotto is done. Divide it between two plates, top with your egg and grate some larger pieces of parmesan to stick around your risotto if you wish.
Creamy Sweetcorn Risotto
Ingredients
Instructions
- Add the oil to a large pan on a medium heat.
- Once the oil is hot, add the chopped red onion and cook for 5-10 minutes until translucent. Stir occasionally to not burn the onion.
- Whilst your onion is cooking away, drain your tin of sweetcorn. Pour half of your stock in a blender along with half of your sweetcorn (this doesn't need to be precise, feel free to eye it) then blend till you get a smooth and creamy yellow stock/sweetcorn puree.
- Add the minced garlic to the pan and cook for 1 minute.
- Add the risotto rice and toast for 30 seconds then dump in the wine and stir. After the wine has fully absorbed in the risotto rice it's time to start with your stock.
- Add your stock slowly, one ladle or 100ml at a time. Constantly stirring, as soon as all the stock has been absorbed add another 100ml. Keep doing this until all your stock has been absorbed. This will take around 20 minutes. It's a slow process however it's somewhat meditative watching the rice get creamier.
- Once you’ve added all your stock, continue the process with your sweetcorn and stock puree.
- One you’ve added all your sweetcorn stock and the rice has fully absorbed it, take your risotto off the heat and stir in the knob of butter, cheese and remaining sweetcorn. Allow to sit for 5 minutes to get super creamy then taste, season to taste and dish out.
Notes
Adding an egg?
A boiled egg makes the perfect addition to this dish. If opting to use an egg, drop it in a pot of boiling water for 8 minutes whilst your adding the puree to your risotto. After 8 minutes transfer the egg to a bowl of ice water until your risotto is cooked. Once cooked, peel and chop your egg vertically and season with salt and pepper.
If you really want to go the extra mile, cut some large flakes of parmesan to scatter around the end risotto.
Vegetarian?
Parmesan is not vegetarian, it uses rennet, an enzyme that's found in the lining of a goat or calf's stomach so make sure you pick up a vegetarian hard cheese alternative.
Nutrition Facts
Calories
478.33Fat
20.05Sat. Fat
7.18Carbs
58.75Fiber
3.28Net carbs
55.48Sugar
6.27Protein
11.05Sodium
1222.57Cholesterol
76.41The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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Hi, I’m Cameron, guv’nor of Smartblend. If you liked this then you’re in luck, I have a bunch more recipes like it. I share only vegetarian and pescatarian food recipes, cocktails, and drink guides with a sprinkling of wellness and mindful drinking. If that sounds like you, then stick around!
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