Sweet Corn Risotto with Pancetta and Fresh Herbs Recipe

Introduction

Sweet Corn Risotto is a creamy, comforting dish bursting with fresh corn flavor and a hint of sweetness from bell pepper. Topped with crispy pancetta and golden kernels, this risotto is perfect for a cozy meal that impresses without fuss.

Ingredients

• 7 cups vegetable stock or broth
• 1 dried bay leaf
• Optional: 1 parmesan rind
• 3 ears sweet corn, kernels sliced off cob and divided
• 4 1/2 tablespoons unsalted butter, divided
• 1 sweet onion, diced
• 3 cloves garlic, finely chopped or grated and divided
• 1 1/4 cups arborio rice
• 1/2 cup dry, unoaked white wine, such as Pinot Grigio
• 1 orange bell pepper, diced
• 1 cup grated parmesan (approx. 2 ounces)
• 4 ounces diced pancetta
• Kosher salt and ground black pepper, to season

Instructions

1. Step 1: Prepare the corn stock by adding vegetable broth, spent corn cobs, bay leaf, and parmesan rind (if using) to a large pot over high heat. Bring to a simmer, then reduce heat to low or medium-low to maintain a light simmer.
2. Step 2: While the stock simmers, melt 3 tablespoons of butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, season with 1 teaspoon kosher salt, and cook until softened and translucent, about 5 minutes. Stir in 2 cloves garlic and cook for 2-3 minutes until fragrant.
3. Step 3: Add arborio rice to the pot and toast it, stirring occasionally, for 2-3 minutes until lightly opaque and fragrant.
4. Step 4: Pour in the wine to deglaze, scraping up browned bits with a wooden spoon. Stir constantly until the wine evaporates completely, then reduce heat to medium-low.
5. Step 5: Add kernels from 2 ears of sweet corn and diced bell pepper to the pot. Stir to combine.
6. Step 6: Begin adding warm corn stock one cup (or ladleful) at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process for 20-25 minutes until the rice is creamy and al dente, tasting after 15 minutes. You may not need all the broth.
7. Step 7: While the risotto simmers, prepare the pancetta sweet corn topping. Melt 1/2 tablespoon butter in a small skillet over medium heat. Add pancetta and cook until it starts to render fat. Stir in the remaining corn kernels and remaining garlic. Cook for 3-4 minutes until corn is tender and pancetta is crispy. Remove from heat and set aside.
8. Step 8: Once the risotto is cooked to your liking, stir in the remaining 1 tablespoon butter and grated parmesan. Season with additional kosher salt and black pepper to taste.
9. Step 9: Serve the risotto immediately, topped with the pancetta and sweet corn mixture. Garnish with fresh herbs, extra parmesan, and freshly cracked black pepper if desired. Enjoy!

Tips & Variations

• Use a dry, unoaked white wine like Pinot Grigio for a clean flavor that won’t overpower the sweetness of corn.
• For a vegetarian version, omit pancetta and try crispy fried shallots or toasted nuts as a topping.
• If you don’t have a parmesan rind, add a bit more parmesan cheese and a pinch of umami-rich ingredients like nutritional yeast or mushroom powder.
• Stir frequently to avoid sticking and to help the rice develop a creamy texture.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the texture and warm gently on the stove or in the microwave, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh corn?

Yes, frozen corn works well as a substitute. Use the same amount and add it along with the fresh corn kernels in the recipe.

What if I don’t have arborio rice?

Arborio rice is ideal for risotto because of its starch content, but you can substitute with other short-grain rice like Carnaroli or Vialone Nano for similar texture. Long-grain rice is not recommended.

Sweet Corn Risotto with Pancetta and Fresh Herbs Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

This Sweet Corn Risotto is a creamy, comforting dish that combines the natural sweetness of corn with the rich flavors of Parmesan and pancetta. Slow-cooked arborio rice is infused with homemade corn stock and finished with butter and cheese for a luscious texture, topped with a crispy pancetta and corn mixture for a delightful contrast. Perfect as a satisfying main or an elegant side, this recipe offers a fresh twist on classic risotto using seasonal sweet corn and bright bell pepper.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Corn Stock

• 7 cups vegetable stock or broth
• 3 ears sweet corn, kernels sliced off of cob & divided (kernels separated from cobs)
• 1 dried bay leaf
• Optional: 1 Parmesan rind

For the Risotto

• 4 1/2 tablespoons unsalted butter, divided
• 1 sweet onion, diced
• 3 cloves garlic, finely chopped or grated, divided
• 1 1/4 cups arborio rice
• 1/2 cup dry, unoaked white wine (such as Pinot Grigio)
• 1 orange bell pepper, diced
• 1 cup grated Parmesan cheese (approx. 2 ounces)
• Kosher salt & ground black pepper, to season

For the Pancetta Sweet Corn Topping

• 4 ounces diced pancetta

Instructions

1. Prepare the corn stock: In a large pot, combine vegetable broth, the spent sweet corn cobs, dried bay leaf, and Parmesan rind if using. Bring to a simmer over high heat, then reduce to low or medium-low to maintain a gentle simmer while you prepare the risotto.
2. Cook the aromatics: In a large heavy-bottomed pot or Dutch oven over medium heat, melt 3 tablespoons of the butter. Add the diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, for about 5 minutes until the onion is softened and translucent. Add 2 cloves of finely chopped or grated garlic and cook for another 2-3 minutes until fragrant.
3. Toast the arborio rice: Stir the arborio rice into the aromatics. Cook for 2-3 minutes, stirring occasionally until the rice is lightly toasted and coated in butter.
4. Deglaze and simmer the risotto: Pour in the white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. Stir constantly until the wine has fully evaporated. Reduce heat to medium-low. Add the kernels from 2 ears of sweet corn and diced orange bell pepper to the pot and stir to combine.
5. Add the corn stock gradually: Begin adding the warm corn stock one cup or one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Keep stirring and gradually adding stock for about 20-25 minutes total. The risotto is done when the rice is creamy yet retains a slight bite (al dente). You may not need all the broth by the end.
6. Prepare the pancetta sweet corn topping: While the risotto simmers, melt 1/2 tablespoon of the reserved butter in a small skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until it begins to render fat and turn crispy. Add the remaining sweet corn kernels and 1 clove of garlic. Cook, stirring occasionally, for 3-4 minutes until the corn is tender and pancetta is crispy. Remove from heat and set aside.
7. Finish the risotto: Once the rice is cooked to al dente and creamy, stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Taste and season with additional kosher salt and freshly ground black pepper as needed.
8. Serve: Serve the risotto immediately, topped generously with the pancetta sweet corn mixture. Garnish with fresh herbs, extra Parmesan, and freshly cracked black pepper if desired. Enjoy this creamy, flavorful dish hot.

Notes

• Using fresh corn and homemade corn stock enhances the natural sweetness and depth of flavor in this risotto.
• Arborio rice is critical for achieving the creamy texture typical of risotto; avoid substituting other rices.
• If you prefer a vegetarian version, omit pancetta and use vegetable stock without Parmesan rind.
• Keep the stock warm throughout the cooking to help the rice cook evenly and release starch for creaminess.
• Stirring frequently during cooking encourages the rice to release starch, creating risotto’s signature creamy texture.
• Adjust seasoning carefully at the end because the Parmesan and pancetta add saltiness.
• Never rinse arborio rice before cooking; the surface starch contributes to the creaminess.

Keywords: sweet corn risotto, creamy risotto recipe, Italian risotto, corn recipes, pancetta topping, vegetable stock risotto, autumn recipe