This Sweet Corn Risotto is a heavenly combination of sweet corn, arborio rice, Italian pork sausage, and gooey cheese. Oof. Talk about cozy and comforting! Made all in one Dutch oven, you won’t believe how easy it is to make this cheesy risotto dish at home.
I swear, every spoonful of this sweet corn risotto feels like a warm hug on a cold day. I had to make a double batch because my family couldn’t get enough of it. It’s the perfect dish to make for a dinner party or just a cozy night in with your loved ones.
Better yet, everything is made in a Dutch oven (my fav!). You’ll start off by cooking the pork and browning the corn before adding the rice and broth until everything is absorbed. The final step is adding that yummy cheese. Welcome to your happy place!
Sweet Corn Risotto Recipe – Main Ingredients
- Broth: We used vegetable broth, but you can use any broth you have on hand. Chicken or beef broth would work well too.
- Italian pork sausage: This is SO irresistibly good with the sweet corn and rice! You can also use spicy sausage if you prefer a little kick.
- Sweet corn kernels: We bought fresh sweet corn on the cob and cut off the kernels, but you can use frozen or canned corn if that’s what you have.
- Arborio rice: This is the key ingredient for this creamy corn risotto recipe. Don’t substitute it with any other type of rice!
- Cheese: We used gouda and parmesan cheese to give the risotto a rich and gooey consistency that is utterly phenomenal.
We do not recommend using any other rice but arborio rice. This type of rice has a high starch content, which is essential for creating the creamy texture of risotto. Other types of rice may not release enough starch and result in a less creamy consistency.
If you do not eat pork or cannot find Italian pork sausage, you can use ground chicken or turkey sausage instead. You may need to add some additional spices and herbs to mimic the flavor of the Italian pork sausage.
Other Tasty Cheese Options for Sweet Corn Risotto
We used gouda cheese and parmesan cheese because they get so melty and have a nice salty flavor. But you’re welcome to let your cheese imagination run wild and use any other cheese you enjoy! Some tasty options could be:
- Boil Broth: Add the broth to a large pot and bring to a boil over medium/high heat. Turn the heat to low and simmer.Â
- Cook Pork: Next, heat a large Dutch oven or large skillet over medium/high heat. Add pork to the pan and break up the pork with a spatula. Once the pork is fully cooked, use a slotted spoon to remove the pork from the pot. Leave any pork fat in the bottom of the pan.Â
- Brown Corn: Add 2 tablespoons of avocado oil to the pot and heat over high heat. Add the corn to the oil and brown it for 8-10 minutes, stirring occasionally. The goal is to caramelize the corn until it browns. Once the corn is browned, remove it from the pot and set aside.Â
- Saute Onion: Add the remaining avocado oil to the pot and add the onion. Saute for 2-3 minutes. Season the onion with salt.Â
- Toast Rice: Add the garlic and arborio rice to the pot and toast the rice for about 2 minutes, stirring occasionally.Â
- Simmer & Reduce: Turn the heat to medium. Add ½ cup of broth to the rice and stir until the broth absorbs completely. Repeat this step until there is about ½ cup of broth left. This takes 20-25 minutes. Tip: Do not rush this! After you’ve used 4 cups of broth, your rice should be almost cooked. Give it a try to see if it’s close to al dente. If it’s still very hard, you’ll need to use up to ½ cup to 1 cup extra broth.
- Add Cheese: Once all of the broth has been absorbed, slowly add the gouda and parmesan cheese to the pot, stirring constantly until the cheese melts.Â
- Bring It All Together: Remove the pot from the heat and fold the pork and corn into the risotto. Top with black pepper and fresh parsley. Enjoy!
Here’s a Tip!
Every vegetable broth is different. If you use a sodium-free broth, you may need more salt. If you use a salty broth, you may not need to add salt to the recipe. Be sure to taste your broth before starting this recipe.Â
FAQ
Nope! It’s not necessary. We browned the corn to bring out the delicious sweetness of the corn and to add texture to the dish. Feel free to skip the toasted corn step if you are in a hurry or if you prefer raw corn.Â
Yes, you can make risotto ahead of time. However, it is best to reheat it on the stovetop with a little extra broth or water to keep it creamy and prevent it from drying out.
This risotto is best enjoyed fresh, but it can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water to the risotto and heat it up on the stove or in the microwave. The texture may change slightly, but it will still be delicious!
Yes! You can also freeze this dish for up to 2-3 months. Thaw it overnight in the fridge and reheat it as directed above.
Delicious Pairings for Sweet Corn Risotto
When I think sweet corn risotto, I imagine some Juicy Grilled Chicken or Grilled Shrimp cuddled up next to it. And for a pop of color, these delicious Oven Roasted Brussels Sprouts or Honey Balsamic Roasted Carrots. Mmm.
You know what goes perfectly with all this? Our dazzling White Wine Spritzer or Raspberry Vodka Lemonade. Oh yes.
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Add the broth to a large pot and bring to a boil over medium/high heat. Turn the heat to low and simmer.
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Next, heat a large Dutch oven or skillet over medium/high heat. Add pork to the pan and break up the pork with a spatula. Once the pork is fully cooked, use a slotted spoon to remove it from the pot. Leave any pork fat in the bottom of the pan.
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Add 2 tablespoons of avocado oil to the pot and heat over high heat. Add the corn to the oil and brown it for 8-10 minutes, stirring occasionally. The goal is to caramelize the corn until it browns. Once the corn is browned, remove it from the pot and set aside.
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Add the remaining avocado oil to the pot and add the onion. Saute for 2-3 minutes. Season the onion with salt.
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Add the garlic and arborio rice to the pot and toast the rice for about 2 minutes, stirring occasionally.
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Turn the heat to medium. Add ½ cup of broth to the rice and stir until the broth absorbs completely. Repeat this step until there is about ½ cup of broth left. This takes 20-25 minutes. Do not rush this! After you’ve used 4 cups of broth, your rice should be almost cooked. Give it a try to see if it’s close to al dente. If it’s still very hard, you’ll need to use up to ½ cup to 1 cup extra broth.
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Once all of the broth has been absorbed, slowly add the gouda and parmesan cheese to the pot, stirring constantly until the cheese melts.
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Remove the pot from the heat and fold the pork and corn into the risotto. Top with black pepper and fresh parsley.
- Every vegetable broth is different. If you use a sodium-free broth, you may need more salt. If you use a salty broth, you may not need to add salt to the recipe. Be sure to taste your broth before starting this recipe.
- We browned the corn to bring out the delicious sweetness of the corn and to add texture to the dish. Feel free to skip the toasted corn step if you are in a hurry or if you prefer raw corn.
- We used gouda cheese and parmesan cheese because they melt well and are a bit salty. Feel free to replace either cheese with a cheese of your preference.
- We do not recommend using any other rice but arborio rice.
Nutrition information is automatically calculated, so should only be used as an approximation.
