Corn and Red Pepper Risotto Recipe

If you’re in the mood for something comforting, vibrant, and absolutely bursting with flavor, you have to try this Corn and Red Pepper Risotto. It’s a dazzling combination of sweet corn and smoky roasted red peppers folded into creamy, perfectly cooked Arborio rice. Each bite feels like a little celebration of color and texture, with the Parmesan cheese adding that irresistible richness that makes risotto so beloved. This dish isn’t just a meal; it’s an experience that brings warmth and a touch of elegance to your dinner table, whether for a cozy night in or to impress friends with minimal fuss.

Ingredients You’ll Need

This Corn and Red Pepper Risotto relies on simple yet essential ingredients that work together in harmony to deliver maximum flavor and texture. Every component has its role, from the sweet burst of corn to the creamy balance of Parmesan cheese.

• Vegetable broth (2 quarts): Provides a savory, comforting base that gently cooks the rice, infusing it with flavor.
• Unsalted butter (¼ cup): Adds richness and helps soften the onions and rice for that luscious creamy finish.
• Onion, chopped (1): The aromatic foundation that brings depth and sweetness to the dish.
• Arborio rice (1 pound): This starchy short-grain rice is key for achieving authentic creamy risotto texture.
• Dry white wine (1 cup): Lends acidity and complexity, brightening the earthiness of the vegetables.
• Roasted red bell peppers, drained and chopped (12 ounces): Impart a smoky sweetness and vibrant color that makes this risotto stand out.
• Frozen corn, defrosted (1 ½ cups): Adds bursts of juicy sweetness and pleasing texture contrast.
• Freshly grated Parmesan cheese (¾ cup plus extra for garnish): Brings umami richness and creaminess, finishing off the risotto with a silky touch.
• Freshly ground black pepper: Just the right amount of spice to balance the richness and sweetness.

How to Make Corn and Red Pepper Risotto

Step 1: Prepare Your Broth

Start by placing your vegetable broth in a sauce pot and bringing it to a gentle simmer. This step is crucial because adding hot broth to your risotto helps the rice cook evenly and absorb flavors more efficiently. Keep it warm on low heat throughout the cooking process.

Step 2: Sauté Onions and Toast the Rice

In a large sauté pan, melt the butter over medium heat. Toss in the chopped onion and cook until it becomes translucent and soft—this is when the onion releases its sweetness and aroma. Then, add the Arborio rice, stirring constantly until the grains look glossy and slightly toasted. This ensures your risotto gets that signature creamy texture without sticking.

Step 3: Deglaze with White Wine and Begin Adding Broth

Pour in the dry white wine and bring your mixture to a simmer. This brightens the flavor and adds a lovely acidity. Once the wine has mostly absorbed, add about ¾ cup of your hot broth. Stir gently but constantly as the rice absorbs the liquid. Keep adding broth in ¾ cup increments, making sure each addition is nearly fully absorbed before adding more. This slow process is the secret to that perfect creamy texture with tender rice.

Step 4: Incorporate Corn, Red Peppers, and Parmesan

Once your rice is tender and creamy and most of the broth is absorbed, remove the pan from heat. Stir in the chopped roasted red bell peppers and defrosted corn, then fold in the freshly grated Parmesan cheese. Keep stirring vigorously for about 4 minutes to bring all the flavors together and achieve that signature silky finish.

Step 5: Finish and Serve

Serve your Corn and Red Pepper Risotto hot, garnished generously with extra Parmesan cheese and a crack of freshly ground black pepper. That final touch makes all the difference, creating a dish that’s as delightful to look at as it is to eat.

How to Serve Corn and Red Pepper Risotto

Garnishes

This risotto loves a bit of flair on top. Freshly chopped herbs like basil or parsley can add a pop of green and freshness. A sprinkle of extra Parmesan and some black pepper elevate the flavors and presentation without overpowering the natural sweetness of the corn and red pepper.

Side Dishes

Since the Corn and Red Pepper Risotto is rich and filling, pair it with light, fresh sides. A crisp green salad with lemon vinaigrette or roasted seasonal vegetables complement the creaminess while adding balance. For a heartier meal, grilled chicken or pan-seared fish are perfect companions.

Creative Ways to Present

For a dinner party, consider serving the risotto in small, warmed bowls or even hollowed-out bell peppers for a charming twist. You can also turn it into stuffed mushrooms or use it as a flavorful base for sautéed shrimp or scallops—possibilities are endless and always delicious!

Make Ahead and Storage

Storing Leftovers

Your Corn and Red Pepper Risotto tastes best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The texture may thicken as it cools, so it’s perfect for planned enjoyment the next day.

Freezing

Freezing risotto isn’t ideal because it changes the texture of the rice, making it mushier when thawed. However, if you must, freeze in airtight containers and consume within one month for best flavor, but expect a softer texture upon reheating.

Reheating

When reheating your leftover Corn and Red Pepper Risotto, do so gently on the stovetop over low heat with a splash of vegetable broth or water to loosen it up and restore creaminess. Stir continuously to heat evenly and bring back its luscious texture.

FAQs

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn kernels from the cob will add even more sweetness and a wonderful texture to your risotto. Just be sure to add them at the same step where frozen corn is incorporated.

What can I substitute for white wine?

If you prefer not to cook with alcohol, use an equal amount of additional broth with a splash of lemon juice or white grape juice for acidity to mimic the wine’s bright flavor.

How do I know when the risotto is done?

The rice should be tender on the outside but still slightly firm in the center, with a creamy consistency overall. Taste frequently during cooking to judge, as overcooked rice becomes mushy and loses the characteristic bite.

Can I make this dish vegan?

Yes! Simply replace the butter with olive oil and the Parmesan with a vegan cheese alternative or nutritional yeast to maintain that cheesy depth of flavor.

Is this risotto suitable for meal prep?

It is, but remember risotto is best enjoyed fresh. If prepping ahead, store it properly and reheat gently with added liquid to revive its creamy texture before serving.

Final Thoughts

I hope you give this Corn and Red Pepper Risotto a try soon—it’s one of those dishes that feels like a warm hug on a plate. Its balance of sweet corn, smoky peppers, and creamy rice is simply irresistible. Whether you’re cooking for yourself, family, or friends, it’s sure to become a much-loved favorite that you keep coming back to with joy.

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