Creamy Sweet Corn Risotto with Crispy Pancetta Delight

Indulge in this creamy Sweet Corn Risotto, combining fresh corn, savory flavors, and topped with crispy pancetta.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Risotto

1 cup Arborio Rice Key ingredient for creamy texture
2 cups Vegetable Broth Gluten-free if necessary
1 cup Sweet Corn Fresh or frozen
1 medium Onion Diced
2 cloves Garlic Minced

For Flavor and Texture

1 cup Bell Pepper Finely diced, any color
1/2 cup White Wine Can be substituted with broth
2 tablespoons Butter Or olive oil for dairy-free
1/2 cup Parmesan Cheese Use nutritional yeast for dairy-free

For the Topping

1 cup Pancetta Crispy, can substitute bacon or omit

Equipment

Heavy-bottomed pot
Saucepan
Wooden spoon
Skillet

Method

Preparation Steps

In a saucepan, combine vegetable broth with spent corn cobs and simmer for about 30 minutes.
Melt butter in a heavy-bottomed pot, add diced onion and minced garlic, sauté until translucent.
Add Arborio rice, stirring to coat, toast for 2–3 minutes until translucent.
Pour in white wine and deglaze the pot, then start adding warm corn stock one ladle at a time.
As rice reaches creamy consistency, stir in sweet corn and bell pepper, cook for an additional 5 minutes.
Sauté extra sweet corn with crispy pancetta and garlic in a skillet until golden and aromatic.
Serve risotto topped with the crispy mixture for added crunch.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Stir consistently while adding broth to achieve creaminess. Use fresh corn for better flavor and texture. Reheat with broth to maintain creaminess.

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