CREAMY CORN & GARLIC RISOTTO

Creamy corn and garlic risotto is a great side dish to accompany most meals because it is so delicious, easy, and it helps to sneak in more veggies into your kid’s diet! You’re going to love the creamy, cheesy, soft risotto with crisp sweet kernels of corn in every bite!

Made with canned or frozen whole kernel corn this corn risotto with garlic is a very simple recipe! This corn risotto recipe makes a large amount, so it’s perfect for larger families and holiday gatherings, or you can half the recipe to fit a smaller crowd.

 

Tips for Making Corn Risotto

This recipe asks for Arborio rice, which can be a little pricey, although you won’t need much and the rice you buy can last a good long while, you can be more budget-friendly by substituting a different medium or short grain rice variety. These are the ones that won’t turn to mush when cooking.

The recipe card also says mozzarella cheese is optional. I have made this with and without the cheese and it tastes great either way!

 

What Is Corn Risotto?

Corn risotto is a creamy and starchy side dish that can go great with casual BBQs and fancy beef wellingtons. Dress it up or dress it down, you have a side dish that can do it all. Its cheesy, creamy, garlic infused and absolutely wonderful with crisp sweet pieces of corn in every bite.

 

What To Serve With Corn Risotto?

This creamy corn and garlic risotto would be great served alongside some baked chicken breasts and steamed or roasted veggies! It’s such a great dish that can complement a lot of different flavors and main dishes.

 

Creamy Corn and Garlic Risotto Ingredients

-3 cups vegetable broth

-4 cloves garlic, finely chopped

-1 cup uncooked Arborio rice

-2 cans corn {or 1 bag (12 oz) frozen corn}

-1/2 cup grated Parmesan cheese

-1/3 cup shredded Mozzarella cheese {optional}

-1/4 cup chopped fresh parsley

 

How to Make Creamy Corn and Garlic Risotto

Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook the garlic in the broth for 1 minute, stirring occasionally.

Stir in the rice and the corn. Cook for1 minute, stirring occasionally.

Stir in the remaining broth. Heat to boiling; reduce the heat to medium. Continue cooking uncovered for 15 to 20 minutes, stirring occasionally, until the rice is tender and creamy then remove from heat. Stir in the cheese(s) and chopped parsley.

Enjoy!