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Sweet Corn Risotto

This sweet buttery Corn Risotto is made with a delicious cream base of corn and coconut milk. Sautéed shallots in melted butter and fresh thyme gives this dish a deeper and irresistible flavor.
Prep Time10 mins
Cook Time34 mins
Total Time44 mins
Course: Dinner, Side Dish
Cuisine: Italian
Keyword: Corn, Rice, Risotto
Servings: 6 servings
Author: Silvia


  • Food Processor or Blender
  • Heavy Pot


  • 1 cup arborio rice
  • 4 ears of corn
  • 3 tbsp unsalted butter
  • 1/2 cup coconut milk
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • fresh thyme
  • 3/4 cup grated parmesan cheese


  • Use a knife to 'slice down' and remove corn from 3 corncob. Add to a food processor and pulse a few times until corn starts to break dwon. Then add coconut milk and pulse until creamy
  • In a heavy pot melt butter. Add shallots and garlic and sauté until fragrant (2-3 minutes). Add thyme and season with salt.
  • Add rice and sauté until rice edge looks translucent (2-3 minutes)
  • Then add in coconut corn cream. Also add in remaining corn (whole corn kernels, not processed) and stir well.
  • Stir in 4 cups of hot water. Reduce heat to medium-low, cover and simmer until all the liquid has been absorbed and rice is creamy (24-28) minutes.
  • Add parmesan and fresh thyme, stir and cover pot. Let stand off heat for a few minutes before serving


*Adjust consistency with hot water as needed