Easy Sweet Corn Risotto With Leeks Recipe
Creamy and dreamy, this Sweet Corn and Leek Risotto is absolutely bursting with flavor! Perfect for a cozy night in or impressing your dinner guests, this dish has got you covered. Plus, it’s a fun way to show off your kitchen skills without too much fuss. It’s the ultimate comfort food!
Why You Will Love Making Sweet Corn Risotto with Leeks
Starting with a handful of fresh, vibrant ingredients, making sweet corn and leek risotto is as rewarding as it is delicious. Here’s why you’re going to adore bringing this dish to life:
- Simple Ingredients, Lots of Flavor: With leeks, sweet corn kernels, and arborio rice at the core, this risotto is a celebration of natural flavors.
- Comfort Food, Elevated: This dish takes the comforting essence of classic risotto and elevates it with the summery sweetness of corn and the gentle, onion flavor of leeks.
- So Creamy: Thanks to the starch from the arborio rice, you’ll achieve that dreamy, creamy consistency that’s the hallmark of a perfect risotto. No need for heavy cream!
- Plenty of Serving Options: Whether it’s a stand-alone star or a complement to a main dish, this risotto fits beautifully into any meal plan.
- Fun to Make: Stirring your risotto to creamy perfection is not just a cooking step; it’s an enjoyable, almost meditative experience.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Sweet Corn and Leek Risotto with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Whipping up a batch of sweet corn and leek risotto is all about stirring, simmering, and savoring. Here’s how to do it:
Prep Your Ingredients
Start by preparing your leeks and corn. Trim the dark green parts from the leeks, give them a good wash to remove any dirt (check between the leaves!), and slice them into 1/2-inch thick rounds. Then, shuck your corn cobs and slice the kernels off the cob. Mince your garlic and slice the basil for that fresh herby kick.
Cook the Veggies
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the sliced leek rounds and cook them until they’re golden brown and fragrant, which takes about 3-4 minutes per side. Once done, set them aside for later.
Heat another 2 tablespoons of olive oil in a large pot or saucepan over medium heat. Toss in the garlic, giving it a minute or two to become fragrant.
The Risotto Base
Add the arborio rice, stirring it around until the edges become a tad translucent. This is your cue to pour in the dry white wine (or more broth if you’re keeping it alcohol-free), letting the alcohol cook off and the rice start softening.
Add the first ladleful of vegetable stock along with the corn, half of your cooked leeks, a sprinkle of kosher salt, and pepper. Drop the heat to a simmer, letting the rice absorb the liquid for about 12-14 minutes. Keep stirring!
Finishing Touches
Reduce the heat to low and stir in the remaining broth, basil, and leftover leeks. Keep cooking and stirring for 2-3 minutes.
Spoon the risotto into bowls, garnishing with a crack of fresh ground black pepper, maybe some extra basil, and if you’re feeling fancy, a sprinkle of vegan parmesan cheese. Serve it up hot and watch as it disappears!
Recipe Notes and Expert Tips
Making sweet corn risotto recipe is an art and, like all art, it comes with its own set of tips and tricks to make it shine:
- Stirring is Key: Consistent stirring is what activates the starch in the rice, giving your risotto that signature creamy texture. Don’t skip this step!
- Fresh is Best: Using fresh corn and leeks can really elevate the flavors in this dish. If corn is out of season, frozen corn is a fine substitute, but fresh is always preferred for that sweet, crisp bite.
- Oil: Feel free to substitute vegan unsalted butter for an even creamier finish!
- Is Arborio Rice Necessary for Risotto? While arborio rice is traditional for making risotto due to its high starch content, which leads to that creamy texture, you can experiment with other short-grain rice varieties. Carnaroli and Vialone Nano are great alternatives, but keep in mind, the texture and cooking times might vary slightly.
- Broth Temperature: Keep your vegetable broth warm on another burner while you’re adding it to the rice. Adding cold broth can shock the rice and affect the cooking process.
- Taste as You Go: Don’t be shy about tasting your risotto as it cooks. This is the best way to make sure the seasoning is just right, and the rice is cooked perfectly.
- Al Dente Finish: Aim for a risotto that’s tender yet still has a bit of bite to it. Overcooked risotto loses its delicious texture.
- Let It Rest: Give your risotto a minute or two to sit after cooking and before serving. This allows it to come together for the perfect consistency.
- Garnish Galore: Don’t forget to garnish! Fresh ground pepper, basil, and a sprinkle of vegan parmesan or nutritional yeast can add layers of flavor.
How to Store Leftover Sweet Corn and Leek Risotto
Got leftovers? Lucky you! Sweet corn and leek risotto can still be delicious the next day if you store it right. Here’s how:
- Cool Quickly & Airtight: Spread your leftover risotto on a wide plate or tray to cool it down quickly. This prevents it from continuing to cook and becoming mushy. Once cooled, transfer the risotto to an airtight container.
- Refrigerate Promptly: Store the container in the refrigerator as soon as possible. Risotto can keep well for up to 3 days when stored properly.
- Reheat Gently: When you’re ready to enjoy your risotto again, reheat it gently over medium-low heat with a splash of vegetable broth or water. Stir frequently to bring back that creamy consistency.
What to Serve with Sweet Corn and Leek Risotto
Pairing your sweet corn and leek risotto with the right side dishes or mains can transform it from a delightful dish to an unforgettable meal:
Light, Crisp Salads
A simple, crisp salad serves as the perfect counterbalance to the rich creaminess of the risotto. Our Blood Orange and Fennel Salad is perfect for this! The freshness of the citrusy salad cuts through the richness, making each bite of risotto taste even better.
Grilled or Roasted Vegetables
For something a bit heartier, but still in keeping with the dish’s elegance, opt for grilled or roasted vegetables. Asparagus, bell peppers, or zucchini, lightly seasoned and charred, not only add a smoky depth to your meal but also introduce a lovely textural contrast to the creamy risotto.
Protein of Choice
If you’re looking to make the meal more substantial, adding protein can turn the risotto into a hearty main course. Simple baked tofu can complement the flavors in the risotto without overpowering them. Cook it until it has a nice, crisp exterior to play off the soft, creamy texture of the risotto.
More Healthy Comfort Food You Will Love
- Vegan Rice Pudding
- Chickpea and Sweet Potato Stew
- Vegan Pumpkin Mac and Cheese
- Roasted Cauliflower Tacos
- Roasted Tomato Basil Soup
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Easy Sweet Corn Risotto With Leeks Recipe
Ingredients
- 1 large leek white and light green parts only
- 1 cup arborio rice
- 2 ¼ cups vegetable broth divided
- ¾ cup dry white wine or more vegetable broth
- 4 tablespoons olive oil divided
- 1 ½ cups fresh corn about 2 ears
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup fresh basil leaves plus more to garnish
- Fresh ground pepper (To Serve) other options: chopped basil, nutritional yeast, or parmesan
Instructions
- Remove dark green tops from leeks and rinse off any dirt. Slice into 1/2-inch thick rounds, trying to keep the rounds intact.
- Slice corn off the cob. Mince garlic and slice basil.¼ cup fresh basil leaves
- In a large frying pan, heat 2 tablespoons olive oil on medium. Place the sliced leek rounds in the oil, cooking for 3-4 minutes per side, until golden brown and fragrant. Set aside.1 large leek, 4 tablespoons olive oil
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add garlic and cook for 1-2 minutes until it’s fragrant.2 cloves garlic
- Add the rice and cook for 1 minute, stirring often until the edges look clear.1 cup arborio rice
- Immediately add the white wine and stir to lift any rice grains stuck in the pot. Cook for 1-2 minutes to boil off the alcohol.¾ cup dry white wine
- Add 1 ¾ cup broth, corn kernels, half the cooked leeks, salt, and pepper. Reduce heat slightly and cook for 12-14 minutes until the liquid is absorbed, stirring regularly.2 ¼ cups vegetable broth, 1 ½ cups fresh corn, ½ teaspoon salt, ½ teaspoon ground pepper
- Reduce heat to low. Add the remaining broth, basil, and leftover leeks. Cook for 2-3 more minutes, stirring frequently.
- Garnish with pepper. Serve immediately and enjoy.Fresh ground pepper
Notes
- Stirring is Key: Consistent stirring is what activates the starch in the rice, giving your risotto that signature creamy texture. Don’t skip this step!
- Fresh is Best: Using fresh corn and leeks can really elevate the flavors in this dish. If corn is out of season, frozen corn is a fine substitute, but fresh is always preferred for that sweet, crisp bite.
- Oil: Feel free to substitute vegan unsalted butter for an even creamier finish!
- Is Arborio Rice Necessary for Risotto? While arborio rice is traditional for making risotto due to its high starch content, which leads to that creamy texture, you can experiment with other short-grain rice varieties. Carnaroli and Vialone Nano are great alternatives, but keep in mind, the texture and cooking times might vary slightly.
- Broth Temperature: Keep your vegetable broth warm on another burner while you’re adding it to the rice. Adding cold broth can shock the rice and affect the cooking process.
- Taste as You Go: Don’t be shy about tasting your risotto as it cooks. This is the best way to make sure the seasoning is just right, and the rice is cooked perfectly.
- Al Dente Finish: Aim for a risotto that’s tender yet still has a bit of bite to it. Overcooked risotto loses its delicious texture.
- Let It Rest: Give your risotto a minute or two to sit after cooking and before serving. This allows it to come together for the perfect consistency.
- Garnish Galore: Don’t forget to garnish! Fresh ground pepper, basil, and a sprinkle of vegan parmesan or nutritional yeast can add layers of flavor. You can also reserve the extra leeks to garnish on top if desired.
Storage & Reheating
- Cool Quickly & Airtight: Spread your leftover risotto on a wide plate or tray to cool it down quickly. This prevents it from continuing to cook and becoming mushy. Once cooled, transfer the risotto to an airtight container.
- Refrigerate Promptly: Store the container in the refrigerator as soon as possible. Risotto can keep well for up to 3 days when stored properly.
- Reheat Gently: When you’re ready to enjoy your risotto again, reheat it gently over medium-low heat with a splash of vegetable broth or water. Stir frequently to bring back that creamy consistency.
