Corn and Basil Risotto with Parmesan
A creamy, one-pot risotto featuring sweet corn and fragrant basil, finished with nutty Parmesan for a comforting meal. This italian-inspired one pot ready in about 45 minutes pairs Arborio rice, warmed vegetable broth, fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 cups Arborio rice
- 4 cups, warmed vegetable broth
- 1 cup fresh corn kernels
- 1/4 cup, chopped fresh basil
- 2 tbsp butter
- 1/2 cup, grated Parmesan cheese
- 1/2 cup, finely diced red onion
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1/2 diced red onion and cook 5 minutes until softened, stirring occasionally.
- Step 2: Add 1.5 cups Arborio rice and stir to coat, cooking 1-2 minutes until translucent around the edges.
- Step 3: Pour in 1/2 cup dry white wine (optional) and cook until evaporated (about 2 minutes), then add 4 cups warmed vegetable broth, 1/2 cup at a time, stirring constantly and waiting for absorption between additions for 20-25 minutes total.
- Step 4: Stir in 1 cup fresh corn kernels and 1/4 cup chopped fresh basil, cooking 5 more minutes until rice is creamy. Remove from heat, stir in 2 tbsp butter, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Corn and Basil Risotto with Parmesan take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Corn and Basil Risotto with Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Corn and Basil Risotto with Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Corn and Basil Risotto with Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Corn and Basil Risotto with Parmesan?
Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
