Bursting with summer flavor and indulgently delicious! This vegetarian Corn Basil Risotto will make any occasion feel special.
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If you’re looking for an impressively drool-worthy date night dinner, look no further. This Corn Basil Risotto is a labor of love that is worth the work. It bursts with summer flavor thanks to fresh corn and basil while the parmesan cheese and white wine create true indulgent goodness. You will be obsessed!
Corn Basil Risotto Ingredients
Olive Oil: To sauté the veggies and arborio rice in. Butter would work nicely as well.
Yellow Onion and Garlic: Aromatics to really get the party started.
Corn: I prefer cutting it fresh off the cob, but feel free to use frozen if it’s what you have.
Arborio Rice: A naturally gluten-free rice variety that originates from Italy. This is the key to super creamy risotto, as it has a higher starch content than other rice and creates that creamy consistency we’re obsessed with.
Dry White Wine: For vibrance and depth of flavor. I would use Pinot Grigio or Sauvignon Blanc.
Vegetable Broth: You’ll add half a cup at a time until absorbed to create perfect risotto. Chicken broth will work too!
Parmesan Cheese: To really bring this risotto to its optimum potential.
Basil: Fresh basil makes everything better.
Salt and Pepper: To finish everything off.
Tips for Success
- Stir Non-Stop: It may feel tedious to stir the risotto throughout cooking, but it is the key to success. By adding the broth a little at a time and allowing it to fully absorb before adding more, you’re creating that beautiful starchy and thick texture risotto is known for.
- Look for Al Dente: Truly, the best way to know your risotto is done is by tasting it. It should be perfectly al dente, or tender but slightly firm.
- What on earth is chiffonade? It’s a French method of finely cutting herbs! You can simply stack basil leaves on top of one another, roll it up, and finely slice into long strips as pictured. If you’d like more guidance, check out this video.
I hope this Incredible Corn Basil Risotto becomes your go-to special occasion dinner! If you give it a try, be sure to leave a rating, review, question, or concern. This encourages others to give it a try. You can also find me on Pinterest, Instagram, and TikTok. It truly warms my heart to hear from you!
More Fancy Dinners
- White Wine Lemon Butter Salmon
- Goat Cheese Orzo with Spring Veggies
- Chicken Marsala Shepherd’s Pie
- Vegan Kale Caesar Pasta with Crispy Chickpeas
Corn Basil Risotto
Equipment
- Cutting Board
- Chef's Knife
- Dutch oven or large skillet
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic peeled and minced
- 2 ears corn husked and cut from the cob
- 1 tsp sea salt
- ½ tsp black pepper plus more for topping
- 1 cup arborio rice
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 4 cups vegetable broth (chicken broth will work too)
- ½ cup parmesan cheese plus more for topping
- ½ cup fresh basil cut chiffonade (divided)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat until shimmering. Add onions and sauté 5-8 minutes or until translucent. Add garlic, corn, salt, and pepper and sauté another minute.
- Add arborio rice to the skillet or Dutch oven and stir until well-distributed and the rice is coated in oil.
- Pour in white wine and allow it to simmer and cook down for 2-3 minutes.
- Begin adding the vegetable broth a ½ cup at a time, stirring constantly until the broth is completely absorbed by the rice. After each ½ cup of broth is absorbed, add another ½ cup. Yes, this is tedious, but it's the secret to getting that delightful starchy texture we love in a risotto. You'll know your risotto is done by tasting it! It should be perfectly al dente (i.e., tender but slightly firm).
- Once your risotto is al dente, add in your parmesan cheese and stir until melted and incorporated, about one minute.
- Remove from heat and stir in ¼ cup of the basil. Portion into bowls and top with remaining basil, more parmesan cheese, and plenty of freshly ground black pepper. Devour!
Notes
Photography by Hope Agresti
