Creamy Parmesan Risotto With Corn

Creamy Parmesan Risotto with Corn


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If you’re someone that loves adding corn to as many recipes as possible, this risotto is one to try. The rice is creamy and the corn on top adds an extra taste that will make you never want to make risotto without corn. It’s truly a match made in heaven.

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Time needed

5 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 2 Tbs. unsalted butter
  • 1 leek, white and light green parts only, finely chopped
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 C arborio rice
  • ½ C dry white wine
  • 6 cups chicken stock
  • 1 ½ C corn kernels
  • 1 C grated Parmesan cheese
  • Basil, for garnish

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Melt 1 tablespoon butter in a pan over medium-low heat. Add leek and cook until softened, about 6 minutes. Season with salt and pepper. Add rice and cook until slightly soft. Pour in wine and stir until it is absorbed.

Gradually add chicken stock to the rice mixture. Add more when rice looks dry. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated and corn and rice are tender, about 30 to 40 minutes total.

Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Toss to coat.

Garnish with basil and serve warm.

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