Sweet Corn-Brown Rice Risotto

sweet corn-brown rice risotto garnished with basil
Photo: Kate Sears
Prep Time:
30 mins
Total Time:
1 hrs 35 mins

Sweet, crunchy kernels of cornare a good source of cholesterol-lowering fiber, which also aids digestion, and they’re higher in antioxidants than fellow grains like oats, wheat, and rice. In this recipe, hearty short-grain brown rice is cooked risotto-style with fresh corn, resulting in a creamy, satiating main that will please vegetarians and omnivores alike.


  • 4 cups Vegetable Corn Stock

  • 2 cups water

  • 2 tablespoons extra-virgin olive oil

  • 1 onion, finely chopped

  • 1 cup short-grain brown rice

  • ½ cup dry white wine

  • 2 cups fresh corn kernels (from 2 cobs)

  • Kosher salt and freshly ground pepper

  • ½ cup grated Parmigiano-Reggiano

  • 1 cup fresh basil leaves, thinly sliced


  1. In a large saucepan, bring vegetable stock and 2 cups water to a simmer over medium heat. Meanwhile, heat oil in a medium pot over medium. Add onion and cook, stirring, until softened, 6 to 8 minutes. Add rice and cook, stirring, until toasted, 1 minute.

  2. Stir in wine and cook until evaporated, about 2 minutes. Add 2 cups stock mixture and bring to a simmer. Cook, stirring occasionally, until liquid is almost absorbed, about 20 minutes.

  3. Continue to add more stock mixture 1/2 cup at a time, stirring occasionally, until rice is tender and creamy, 35 to 40 minutes. Add corn and cook until tender, about 5 minutes, adding more stock mixture as needed to maintain a loose and creamy consistency.

  4. Stir in Parmigiano and basil and season with salt and pepper to taste. Spoon into bowls and garnish with more basil before serving.

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