Sweet Corn Risotto

What could be better than a mouth-watering sweet corn risotto recipe that’s also plant-based? Enjoy the creamy texture of risotto combined with the summer bounty of fresh sweet corn in this versatile summertime meal. Plus, the addition of a simple sweet corn stock makes it extra flavorful and nutritious. Discover the possibilities of plant-based cooking and get your daily dose of vitamins, minerals, and fiber all in one meal.

In this Recipe

Make Ahead-of-Time

Corn stock and corn purée may be made 2-3 days in advance and stored in the refrigerator in an airtight container.

Specialty Ingredients

Arborio rice is the secret to crafting the perfect risotto, delivering unparalleled creaminess and an al dente texture. Its unique ability to absorb and release flavors ensures delectable, restaurant-quality results every time.

Sweet Corn Risotto

This creamy risotto celebrates the late summer harvest of fresh sweet corn. A dollop of chipotle adobo sauce and corn stock deepens the flavor of this light and summery dish.

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Servings 4

Ingredients

  

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• 1 ½ cups raw corn kernels about 2 ears of corn
• 6 cups corn stock or vegetable stock
• 1 cup water
• 2 tablespoons extra-virgin olive oil
• 1 bunch scallions finely sliced (white and light green part only – use dark green part as garnish)
• 2 cloves garlic minced
• 2 cloves garlic peeled
• 1 cup arborio rice
• ¼ cup vermouth/dry white wine (optional)
• 4 tablespoons plant-based butter
• ½ teaspoon chipotle in adobo sauce
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper optional
• garnish with fresh mint & dark green scallion

Instructions

 

• Make the corn purée: In a large pan, melt the butter over medium heat. Add all but ¼ cup of the raw corn kernels and whole garlic cloves and stir.
• Add ¾ cups of stock and a pinch of sea salt to the pan. Bring to simmer and cook until corn is fork-tender, about 8-10 minutes.
• Blitz cooked corn with chipotle in adobo sauce until smooth (about 2 minutes in a high-speed blender and longer if using a regular blender). Cover top of blender to avoid hot splatters. Add up to 1 tablespoon extra-virgin olive oil, if needed, to smooth. Set aside and keep warm.
• Warm the stock: Bring 5 cups of stock and 1 cup of water to a simmer in a large saucepan and keep warm while you prepare the risotto.
• Start risotto: Heat 1 tablespoon oil over medium-low heat in a high-sided sauté pan. Add white and light green scallions and a pinch of salt. Sweat 5-10 minutes until soft. Adjust heat as needed to keep from browning.
• Turn heat up to medium and add ¼ cup of hot stock to the sauté pan and stir until it evaporates.
• Turn heat up to medium-high and add rice. Stir to coat. Toast 1-3 minutes, then add minced garlic and stir about 30 seconds. Add ¼ cup vermouth, if using, and stir until it evaporates.
• Add 1 ladleful of hot stock to the rice and stir. Cook while stirring until the stock is almost fully absorbed. Next, add corn purée and stir until it reduces and thickens the mixture.
• Add one ladleful of hot stock, frequently stirring until liquid is absorbed. Then add the next ladle of hot stock. Continue adding stock like this while stirring and adjusting heat to keep the liquid at a gentle boil.
• Start tasting the rice at the 15-minute mark and taste every 10-15 minutes until it is al dente (or done to your liking, about 30-40 minutes total). When the risotto is almost ready, adjust seasonings (salt and adobo sauce).
• Turn off the heat and mount the risotto with 2 tablespoons of butter. Stir in the remaining ¼ cup fresh corn kernels. Cover and let rest for 1-2 minutes.
• Serve risotto in warm dishes and garnish with dark green onion and fresh mint.

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