Ahhh this recipe!
Is it crazy that this was like the first recipe idea I had for Fooduzzi like…ever?
It’s true! I’ve been talking about corn water risotto for years. Like. Years.
Why I’ve never made it is beyond me. Although I think it’s because I’m lazy.
Corn on the cob is a top five favorite food for me. No lie. I adore corn on the cob. With a lil sprinkle of smoked paprika. My heart! So good.
Now that summer is on its way out (don’t @ me, but I’m actually all “good riddance, you hot and muggy mess” at the moment), I figured it was time for one final corn hurrah. And we’re finally finally doing Corn Water Risotto.
Are you excited? I am excited. Let’s do it.
If you’ve never made risotto, it’s a labor of love. It requires near-constant stirring, but it’s fun and almost…meditative. And at the end you have risotto, so that should be the only motivation you need to get in the kitchen and get it done.
It all starts out with boiling corn in some h20. I’ve never actually done this at home (remember: lazy), but it’s so simple it’s happening literally every day next summer. I promise you that.
Bring corn and water up to boil. Boil 10 minutes. Done done done.
But! Something magical happens when you boil corn. You’re essentially making corn broth, right? Right. So that’s what we’re using to make our risotto!
You = this right now. Guaranteed.
After the corn boils, remove the cobs from the water and then shave off the kernels. We’ll sauté them and allow them to get some nice color. It also develops some delicious flavor on the bottom of your pan, which will be added to our risotto!
So risotto is simple, just slightly time-consuming. Not crazy, of course. I’m not asking you to stand and stir a pot of rice for hours. Just like 20-30 minutes. You can do it. Pinky promise.
But it starts by toasting the arborio rice (a short-grain white rice used to make cream-tastic risotto) with some olive oil. Add some onion and garlic, then start ladling in the corn “broth” 1 cup at a time. Stir the rice until it absorbs the liquid, then add another cup of broth. Keep doing that until it’s done!
See? Simple. You can do this.
Once that’s done, throw in some thyme (I still have it growing like a weed in our increasingly sad-looking herb garden), some vegan parm, and season with salt + lots of pepper, and you’re set!
You’ll love this creamy ode-to-summer, friends! Enjoy!
Corn Water Risotto
|Prep:||Cook:||Yield: serves 6-8||Total:|
A simple risotto recipe that's full of corn and herb flavor! Naturally vegan and gluten free.
- 5 ears of corn, peeled and silk removed
- 2 Tbsp. olive oil
- 1 and 1/2 cups arborio rice
- 1 sweet onion, diced
- 3 large cloves garlic, minced
- 10-12 sprigs fresh thyme, leaves only
- salt + pepper
- 1/3 cup Vegan Parmesan (+ more for serving)
- Add corn to a large pot with at least 8 cups of water, adding more if needed to cover the corn. Cover, bring to a boil, boil for 10 minutes. After 10 minutes, carefully remove the corn and place it on a plate, reserving the water. Place the lid back on the pot to keep the corn water warm and set aside.
- Once the corn is cool enough to handle, cut the kernels off the cob. Heat up 1 Tbsp. olive oil over medium heat in a medium pot (you'll be using this pot to cook the risotto). Add your kernels and sauté until caramelized. Remove from the pot and set aside.
- Add another 1 Tbsp. olive oil to your pot and add your rice. Toast just until the rice becomes somewhat translucent, about 5 minutes.
- Add your onion and garlic, and sauté until the onion starts becoming translucent.
- Add 1 cup of your warm corn water to the pot, stirring frequently, until absorbed, then add another cup. Repeat this process until the rice is al dente or cooked to your liking. The risotto should be creamy, not super dry. I used 5-6 cups total.
- Toss in your corn kernels, thyme leaves, season with a healthy amount of salt and pepper, and then pour in your vegan parm. You might need to add a bit more corn water after the parm.
- Serve immediately with additional fresh cracked pepper and vegan parm. Enjoy!
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