Description
A delicious Sweet Corn Risotto with crispy pancetta, perfect for a comforting meal.
Ingredients
Scale
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup fresh sweet corn kernels (about 2 ears of corn)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup grated Parmesan cheese
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
- In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.
- In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly and absorb the flavors.
- Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- Stir in the sweet corn, butter, and grated Parmesan cheese. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the corn is heated through.
- Serve the risotto in bowls, topped with the crispy pancetta and garnished with fresh basil or parsley if desired.
Notes
- For a vegetarian version, omit the pancetta and use vegetable broth, adding sautéed mushrooms for extra flavor.
- Try adding a squeeze of lemon juice or some lemon zest for a bright, fresh flavor that complements the sweetness of the corn.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg