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Sweet Corn Risotto with Pancetta and Bell Pepper Recipe

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★★★★★

5 from 114 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://freshrecipehub.com/sweet-corn-risotto-with-pancetta-and-bell-pepper-recipe/