Creamy Summer Corn Risotto

Name: Creamy Summer Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 4 cups fresh corn kernels; 5 cups vegetable broth; 2 tablespoons olive oil; 1 large leek, white and light green parts only, cleaned and sliced; 1 1/2 cups arborio rice; 1/2 cup dry white wine; 1/2 cup grated Parmesan cheese; 1/4 cup fresh basil leaves, torn; Salt and black pepper to taste

A bowl of pure sunshine that highlights the sweet, fresh flavor of summer corn in every creamy bite.

By Recipes By Nani· 🌍 Italian· September 15, 2026

recipesbynani.com

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

There is nothing quite like the sweetness of fresh corn when it is in season. This risotto is one of my favorite ways to celebrate those warm summer months because it feels fancy but uses such simple, wholesome ingredients from the garden or farmers market.

I love using a quick corn puree as the base for this dish. It adds a beautiful color and makes the texture extra velvety without needing any heavy cream. A little bit of basil at the end really brightens up all those savory flavors.

🧺 Ingredients

4 cups fresh corn kernels
5 cups vegetable broth
2 tablespoons olive oil
1 large leek, white and light green parts only, cleaned and sliced
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, torn
Salt and black pepper to taste

👩‍🍳Instructions

1
Place two cups of the corn kernels into a blender with a splash of broth and pulse until smooth. Set this puree aside.
2
In a small pot, warm the vegetable broth over low heat so it stays hot while you cook.
3
Heat the olive oil in a large pan over medium heat. Add the sliced leeks and cook until they are soft and translucent.
4
Stir in the arborio rice and cook for two minutes until the edges look slightly clear.
5
Pour in the white wine and stir constantly until it has fully evaporated.
6
Add the hot broth one ladle at a time, stirring often and waiting for the liquid to absorb before adding more.
7
When the rice is almost tender, stir in your corn puree and the remaining whole corn kernels.
8
Continue cooking until the rice is creamy and perfectly cooked, then remove from heat.
9
Stir in the Parmesan cheese and fresh basil, then season with salt and pepper before serving.

💡 Tips

Serve this dish immediately while it is warm and creamy. If you have leftovers, keep them in an airtight container in the fridge for up to two days and add a tiny splash of water or broth when reheating to bring back the texture.

#Vegetarian #Dinner #Healthy #Summer #Italian

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