Sweet Corn and Leek Risotto

Why You’ll Love This Recipe

This sweet corn and leek risotto is the perfect combination of creamy texture and rich flavor. The sweetness from the corn complements the savory taste of leeks, while the risotto itself has a silky consistency that makes each bite irresistible. It’s a simple yet elegant dish that can be enjoyed as a main course or a side dish. Whether you’re cooking for a special occasion or just looking for a comforting meal to enjoy at home, this risotto is sure to please.

Ingredients

• 1 tablespoon olive oil

• 1 leek, cleaned and sliced

• 1 cup fresh or frozen sweet corn kernels

• 1 ½ cups Arborio rice

• 4 cups vegetable or chicken broth

• 1 cup dry white wine (optional)

• ½ cup grated Parmesan cheese

• 2 tablespoons butter

• Salt and pepper to taste

• Fresh herbs (such as thyme or parsley) for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large skillet or pan, heat the olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until the leeks are softened and translucent.

2. Add the sweet corn to the pan and cook for another 3-4 minutes until heated through.

3. Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to lightly toast and absorb the flavors of the leeks and corn.

4. Pour in the white wine (if using) and let it cook off for 1-2 minutes, stirring occasionally.

5. Gradually add the broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue adding broth and stirring for about 20-25 minutes, or until the rice is tender but still slightly firm to the bite.

6. Once the rice is cooked, stir in the Parmesan cheese and butter. Season with salt and pepper to taste.

7. Garnish with fresh herbs, and serve hot.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Vegan version: Skip the Parmesan cheese and butter, and use a dairy-free alternative like nutritional yeast or coconut milk for creaminess.

• Add protein: For a heartier dish, add grilled chicken, shrimp, or sausage to the risotto.

• Herb variations: Experiment with different fresh herbs like rosemary, basil, or oregano to give the dish a unique twist.

• Spicy version: Add a pinch of red pepper flakes or a finely chopped chili to give the dish a little heat.

Storage/Reheating

• Storage: Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat on the stovetop or in the microwave, adding a splash of broth or water to restore its creamy texture. Stir frequently to avoid sticking.

FAQs

1. Can I make this risotto ahead of time?

Yes, you can make risotto ahead of time. However, risotto is best served fresh. If making ahead, store it in an airtight container and reheat it gently.

2. Can I use frozen corn instead of fresh?

Yes, frozen sweet corn works just as well as fresh corn. It’s convenient and adds the same sweet flavor.

3. What type of rice should I use for risotto?

Arborio rice is the best choice for risotto because of its high starch content, which gives the dish its creamy texture.

4. Is there a way to make risotto creamier without using dairy?

Yes, you can use coconut milk or a splash of non-dairy cream to add richness and creaminess without the dairy.

5. Can I freeze leftover risotto?

While risotto can be frozen, it may lose some of its texture when reheated. If you choose to freeze it, store in an airtight container for up to 2 months.

6. Can I substitute leeks with onions?

Yes, onions can be used as a substitute, but leeks give a more delicate, mild flavor compared to onions.

7. Can I add different vegetables to this risotto?

Absolutely! You can add vegetables like mushrooms, peas, spinach, or zucchini for extra flavor and texture.

8. Do I need to stir the risotto constantly?

Yes, stirring the risotto helps release the starch from the rice and ensures that the dish remains creamy.

9. Can I make risotto without wine?

Yes, you can omit the wine and use more broth instead. The wine adds depth of flavor, but it’s not essential.

10. Can I make risotto in a rice cooker?

While a rice cooker is not typically used for risotto, you can try making it by following the same steps, but keep in mind that you may need to adjust the cooking times and liquid amounts.

Conclusion

Sweet corn and leek risotto is a deliciously comforting dish that is both simple and elegant. With its creamy texture, subtle sweetness from the corn, and savory flavor from the leeks, it’s a perfect meal for any occasion. Plus, with easy-to-find ingredients and customizable options, this risotto can be adapted to fit various tastes and dietary preferences. Whether you’re looking for a meatless main course or a side to complement a protein, this risotto is sure to satisfy.

Sweet Corn and Leek Risotto

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Sweet corn and leek risotto is a creamy and comforting dish that combines tender sweet corn with savory leeks and Arborio rice, creating a rich and velvety texture. This dish is perfect for any meal, offering a balance of natural sweetness and earthy flavors, ideal for a cozy dinner or special occasion.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Sautéing, Simmering
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 tablespoon olive oil
  
  1 leek, cleaned and sliced
  
  1 cup fresh or frozen sweet corn kernels
  
  1 ½ cups Arborio rice
  
  4 cups vegetable or chicken broth
  
  1 cup dry white wine (optional)
  
  ½ cup grated Parmesan cheese
  
  2 tablespoons butter
  
  Salt and pepper to taste
  
  Fresh herbs (such as thyme or parsley) for garnish

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Instructions

1. In a large skillet or pan, heat the olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until the leeks are softened and translucent.
2. Add the sweet corn to the pan and cook for another 3-4 minutes until heated through.
3. Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to lightly toast and absorb the flavors of the leeks and corn.
4. Pour in the white wine (if using) and let it cook off for 1-2 minutes, stirring occasionally.
5. Gradually add the broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue adding broth and stirring for about 20-25 minutes, or until the rice is tender but still slightly firm to the bite.
6. Once the rice is cooked, stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
7. Garnish with fresh herbs, and serve hot.

Notes

• Vegan version: Skip the Parmesan cheese and butter, and use a dairy-free alternative like nutritional yeast or coconut milk for creaminess.
• Add protein: For a heartier dish, add grilled chicken, shrimp, or sausage to the risotto.
• Herb variations: Experiment with different fresh herbs like rosemary, basil, or oregano to give the dish a unique twist.
• Spicy version: Add a pinch of red pepper flakes or a finely chopped chili to give the dish a little heat.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 30mg