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A bowl of risotto topped with ground meat, sweet corn, grated cheese, and chopped parsley with a gold-colored spoon on the side.
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Sweet Corn Risotto

This sweet corn risotto features creamy arborio rice, sweet corn kernels, savory Italian sausage, and gooey gouda cheese. It's a warm and comforting dish that tastes like a warm hug with every bite. You're gonna love it!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Lunch and Dinner
Cuisine: American
Keyword: sweet corn risotto, sweet corn risotto recipe
Servings: 6
Author: Linley Hanson

Ingredients

  • 5 cups broth any kind, we used vegetable broth
  • ¼ lb. ground Italian pork sausage
  • 3 tablespoons avocado oil separated
  • 10 oz. sweet corn kernels
  • ½ medium white onion finely diced
  • ¼ teaspoon salt
  • 3 cloves garlic minced
  • 1 cup arborio rice
  • ½ cup shredded gouda cheese
  • ½ cup shredded parmesan cheese
  • ¼ teaspoon ground black pepper
  • 2-3 tablespoons fresh chopped parsley

Instructions

  • Add the broth to a large pot and bring to a boil over medium/high heat. Turn the heat to low and simmer.
  • Next, heat a large Dutch oven or skillet over medium/high heat. Add pork to the pan and break up the pork with a spatula. Once the pork is fully cooked, use a slotted spoon to remove it from the pot. Leave any pork fat in the bottom of the pan.
    Ground beef browning in a white Dutch oven on a gray surface.
  • Add 2 tablespoons of avocado oil to the pot and heat over high heat. Add the corn to the oil and brown it for 8-10 minutes, stirring occasionally. The goal is to caramelize the corn until it browns. Once the corn is browned, remove it from the pot and set aside.
    A wooden spoon rests in a white pot filled with seasoned, cooked corn kernels against a light gray background.
  • Add the remaining avocado oil to the pot and add the onion. Saute for 2-3 minutes. Season the onion with salt.
  • Add the garlic and arborio rice to the pot and toast the rice for about 2 minutes, stirring occasionally.
    A white pot on a textured white surface contains sautéed onions and rice, being stirred with a wooden spoon.
  • Turn the heat to medium. Add ½ cup of broth to the rice and stir until the broth absorbs completely. Repeat this step until there is about ½ cup of broth left. This takes 20-25 minutes. Do not rush this! After you’ve used 4 cups of broth, your rice should be almost cooked. Give it a try to see if it’s close to al dente. If it’s still very hard, you’ll need to use up to ½ cup to 1 cup extra broth.
    A person pours broth from a measuring cup into a white pot containing sautéed onions, stirring with a wooden spoon.
  • Once all of the broth has been absorbed, slowly add the gouda and parmesan cheese to the pot, stirring constantly until the cheese melts.
    A wooden spoon rests in a white pot containing risotto, with grated cheese on top, ready to be stirred in.
  • Remove the pot from the heat and fold the pork and corn into the risotto. Top with black pepper and fresh parsley.
    A bowl of barley risotto topped with corn, ground meat, shredded cheese, and garnished with fresh parsley. A gold spoon is placed on the side of the bowl. A small bowl of corn is in the background.

Video

Notes

  • Every vegetable broth is different. If you use a sodium-free broth, you may need more salt. If you use a salty broth, you may not need to add salt to the recipe. Be sure to taste your broth before starting this recipe.
  • We browned the corn to bring out the delicious sweetness of the corn and to add texture to the dish. Feel free to skip the toasted corn step if you are in a hurry or if you prefer raw corn.
  • We used gouda cheese and parmesan cheese because they melt well and are a bit salty. Feel free to replace either cheese with a cheese of your preference.
  • We do not recommend using any other rice but arborio rice.

Nutrition

Calories: 399kcal | Carbohydrates: 40g | Protein: 15g | Fat: 20g | Fiber: 2g | Sugar: 6g