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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
