I love trying different kinds of risotto and this sounded like a great different way to work fresh summer sweet corn into our menu.  I made this as a side for our grilled pork tenderloin and it was delicious!  The risotto had just the right flavor and texture and I really enjoyed the corn mixed in.  I only wish there had been a bit more corn, and I think next time I will use a full cup.  The only drawback to this dish is standing over a hot stove and stirring – not exactly ideal in the summer.  But this tasty enough that it was worth it to withstand the heat!  It was great as leftovers as well.

Fresh Corn Risotto


3 cups low-sodium chicken broth

1 bay leaf

1 ½ tbsp. extra-virgin olive oil

½ medium onion, finely chopped

¾ cup Arborio (medium grain) rice

¼ cup dry white wine

½ – 1 cup fresh corn kernels, from 1-2 ears

½ cup freshly grated Parmesan cheese

salt and freshly ground pepper



In a medium saucepan bring the chicken broth to boil with the bay leaf.  Keep the broth warm over very low heat.


In a large saucepan, heat the olive oil.  Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes.  Add the rice and cook, stirring until opaque, about 3 minutes.  Add the white wine and cook, stirring, until completely absorbed, about 1 minute.  Add a half cup of the warm broth and cook over moderate heat until nearly absorbed.  Continue adding the stock a half cup at a time and stirring until it is absorbed between additions.  After about half of the stock has been added, stir in the corn, and continue to add the remaining stock as before.  The risotto is done when it is al dente and creamy, about 25 minutes total.  Stir in the cheese and season with salt and pepper to taste.  Discard the bay leaf and serve.

Source: adapted from Liz’s Cooking Blog