Risotto is one of those recipes that is just delicious comfort food, but the effort it takes to make it usually turns me off and I don’t make it very often. In fact, my husband makes risotto more often than I do which is funny because I’m the main cook in the house, but it’s one of his specialties!
We had some fresh corn in the fridge that needed to be used and I thought it would be so perfect in a spring and summery risotto. This corn risotto has a lot of flavor thanks to cooking with a bit of white wine, broth, and fresh thyme. It was perfectly creamy and would pair so well with a number of main dishes. I served it as a side, but it could also be the main dish if you wanted to mix in some roast chicken, for example.
Of course, like all risotto recipes, this one takes some time to come together and the usual amount of babysitting the pan to continue stirring it. Plan ahead! It’s a great time to plug in some earphones and catch up with some music or a good podcast. Of course, there is some white wine in the recipe which means you should absolutely poor yourself a glass to sip while the risotto comes together!
![Overhead shot of corn risotto on a white plate]()
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