Sweet Corn Risotto with Pancetta and Bell Pepper Recipe
Introduction
Sweet Corn Risotto is a comforting and creamy dish that highlights the natural sweetness of fresh corn. This flavorful risotto is enriched with parmesan, pancetta, and a bright touch of bell pepper, making it a perfect seasonal meal for home cooks looking to impress.
Ingredients
- 7 cups vegetable stock or broth
- 1 dried bay leaf
- Optional: 1 parmesan rind
- 3 ears sweet corn, kernels sliced off the 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
- Step 1: Prepare the corn stock by adding the vegetable broth, spent corn cobs, bay leaf, and parmesan rind (if using) to a large pot. Bring to a simmer over high heat, then reduce to low or medium-low to maintain a gentle simmer.
- Step 2: In a large, heavy-bottomed pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced onion, season with 1 teaspoon kosher salt, and cook until softened and translucent, about 5 minutes. Stir in 2 cloves of garlic and cook until fragrant, 2 to 3 minutes.
- Step 3: Add the arborio rice to the pot and cook, stirring occasionally, for 2 to 3 minutes until the rice is lightly toasted.
- Step 4: Pour in the white wine to deglaze the pot, scraping up any browned bits with a wooden spoon. Stir constantly until the wine has evaporated.
- Step 5: Reduce heat to medium-low. Stir in the kernels from 2 ears of sweet corn and the diced bell pepper.
- Step 6: Begin adding the warm corn stock one cup or ladleful at a time to the rice mixture. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue this process, tasting for doneness after 15 minutes. The risotto will be creamy and al dente in about 20 to 25 minutes. You may not need all the broth.
- Step 7: While the risotto simmers, melt 1/2 tablespoon of the reserved butter in a small skillet. Add the pancetta and cook until it starts rendering fat. Add the remaining sweet corn kernels and remaining garlic. Cook, stirring occasionally, until the corn is tender and the pancetta is crispy, about 3 to 4 minutes. Remove from heat and set aside.
- Step 8: When the risotto is just right, stir in the remaining 1 tablespoon of butter and the grated parmesan. Adjust seasoning with kosher salt and ground black pepper to taste.
- 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 as desired. Enjoy!
Tips & Variations
- Use fresh corn for the sweetest flavor, but frozen kernels can work in a pinch—just thaw before using.
- For a vegetarian version, omit pancetta and use vegetable broth only.
- If you don’t have a parmesan rind, a bit more grated parmesan will still add great flavor.
- Stir gently but frequently to develop the creamy texture traditional to risotto.
Storage
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to restore creaminess. The pancetta topping is best served fresh but can be reheated separately if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken stock instead of vegetable stock?
Yes, chicken stock can be used and will add a richer flavor to the risotto. Just be sure to adjust seasoning accordingly.
What if I don’t have arborio rice?
Arborio rice is best for risotto because of its high starch content, which creates creaminess. If you can’t find it, try carnaroli or vialone nano rice as alternatives. Avoid regular long-grain rice, which won’t have the same texture.
PrintSweet Corn Risotto with Pancetta and Bell Pepper Recipe
This Sweet Corn Risotto recipe features creamy arborio rice cooked slowly in a flavorful homemade corn and vegetable broth, enriched with parmesan and butter. Sweet corn kernels and diced bell pepper add freshness and sweetness to the risotto, while a crispy pancetta and sweet corn topping brings a savory, crunchy contrast. Perfect as a comforting vegetarian main or a side dish, this dish showcases classic Italian risotto technique with a delightful summery twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
Scale
Broth and Stock
- 7 cups vegetable stock or broth
- 1 dried bay leaf
- optional: 1 parmesan rind
- Kosher salt & ground black pepper, to season
Main Risotto
- 3 ears sweet corn, kernels sliced off of cob & divided
- 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 (approx. 2 ounces)
Pancetta Sweet Corn Topping
- 4 ounces diced pancetta
Instructions
- Prepare the corn stock: Add the 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 gentle simmer while you prepare the risotto.
- Cook the aromatics: In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced onion, season with 1 teaspoon kosher salt, and cook, stirring occasionally, until translucent and softened, about 5 minutes. Add 2 cloves of the garlic, cook until fragrant for another 2-3 minutes.
- Toast the arborio rice: Stir the arborio rice into the pot with the aromatics. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
- Deglaze the pot: Pour the white wine into the pot and use a wooden spoon to scrape up any browned bits from the bottom. Stir constantly until the wine has fully evaporated.
- Add vegetables and begin simmering: Reduce heat to medium-low. Add kernels from 2 ears of sweet corn and the diced orange bell pepper, mixing to combine.
- Cook the risotto with corn stock: Ladle warm corn stock into the risotto one cup at a time, stirring frequently. Wait until the rice absorbs most of the liquid before adding another ladle. Continue this process for about 20-25 minutes until the rice achieves a creamy texture but remains al dente. Taste for doneness and avoid using all the stock if not needed.
- Prepare the pancetta sweet corn topping: While risotto simmers, melt 1/2 tablespoon butter in a small skillet over medium heat. Add diced pancetta and cook, stirring occasionally, until it begins to render fat. Add remaining sweet corn kernels and 1 clove of garlic, cook 3-4 minutes until corn is tender and pancetta is crispy. Remove from heat and set aside.
- Finish the risotto: Once rice is al dente, stir in the remaining 1 tablespoon butter and grated parmesan cheese. Taste and season with additional kosher salt and black pepper if needed.
- Serve immediately: Plate the risotto and top with the crispy pancetta sweet corn mixture. Garnish with fresh herbs, extra parmesan, and freshly cracked black pepper as desired for an elegant presentation. Enjoy warm.
Notes
- Using the parmesan rind in the broth adds deep umami flavor but can be omitted if unavailable.
- It’s important to keep the broth warm during the cooking process to ensure even cooking of the risotto.
- Use unoaked white wine like Pinot Grigio to avoid overpowering flavors.
- For a vegetarian version, omit the pancetta topping and consider adding sautéed mushrooms or roasted nuts for texture.
- Arborio rice is essential for creamy risotto; do not substitute with regular rice.
- Stirring frequently helps release the rice’s starches, creating the signature creamy texture.
Keywords: risotto, sweet corn, italian rice dish, vegetarian main, pancetta topping, creamy risotto, corn risotto
