Vegan Sweet Summer Corn Risotto with Squash Blossoms
Over the Fourth of July weekend, I met up with some friends for lunch here in the city. We went to a French restaurant downtown called Lafayette Grand Café and Bakery. The food was delicious—everything was fresh, seasonal, and full of flavor. While looking over the menu, I noticed something I had never tried before: a dish labeled sweet corn risotto. I was really excited to order it, but the waiter mentioned that it wasn’t vegetarian, so I passed. Still curious, I decided to try making my own version at home.
I'm about 90% gluten-free and, for the most part, I don’t keep gluten in the house. That said, I make occasional exceptions—usually when I’m giving in to a craving, trying out a new recipe or just wanting to stuff my face with gluten because, hey, I’m a normal person. It’s usually pizza—and it definitely doesn’t help that Joe’s Pizza is right around the corner from my apartment! I was diagnosed in my 20s with “traces of celiac” and told I’m gluten intolerant. I can absolutely feel it when I do eat gluten—it almost instantly makes me feel bloated, sluggish, and kind of moody. So with that said, I’ve always been a big fan of risotto— and that fact that you can literally turn it into any flavor of the season is pretty awesome.
I spotted some fresh corn at the market and filled it to the rim, so much so that the bag was tearing apart.
Corn Stock
I decided to make the most of the fresh corn by using it to create a homemade corn stock for the risotto. I placed the whole ears of corn—husks removed—into a pot of water along with a sliced shallot, a few pieces of leek, a couple of bay leaves, and a generous pinch of salt. I let everything simmer gently for about 20 minutes to allow the sweet, fresh flavor of the corn to infuse into the stock. Once it was done, I removed the corn and set them aside. The stock turned out light, aromatic, and subtly sweet—perfect for building flavor in the dish.
Once the corn has cooled, place it on a cutting board and carefully slice off the sides of the cobs. Blend the corn pieces with some of the corn stock to create a smooth purée, then stir it into the risotto near the end of cooking to add richness and corn flavor.
What Makes A Great Risotto?
The Right Rice
Use short-grain rice like Arborio or Carnaroli. These release starch, which makes the risotto creamy.Warm Stock, Added Slowly
Use hot broth and add it a little at a time. Let the rice absorb it before adding more. This builds flavor and keeps the texture just right.Stir Often
Stirring helps release the rice’s starch, making it creamy. You don’t need to stir constantly, but don’t walk away.Flavor Base
Start with sautéed onion or shallot in olive oil or butter to build flavor.Toast the Rice
Before adding liquid, toast the rice for a minute or two in the pan. It adds depth and helps keep it firm.Add Wine
A splash of white wine adds brightness and balances the richness.Finish with Butter and Cheese
Turn off the heat and stir in cold butter and grated cheese at the end for a silky finish.Perfect Texture
Risotto should be creamy and slightly loose—not stiff or dry. It should spread gently on the plate.
Risotto No-Nos
Using the wrong rice
Skip long-grain rice like jasmine or basmati. They won’t give you the creamy texture risotto needs.Adding all the broth at once
Dumping in the stock all at once won’t let the rice release its starch properly. Add it gradually.Walking away from the stove
You don’t need to stir nonstop, but you should stay nearby and stir often. Risotto is hands-on.Using cold stock
Cold broth cools everything down and messes with the cooking process. Keep it warm on the stove.Overcooking the rice
Risotto should be tender but still have a slight bite (al dente). Mushy rice = overcooked.Skipping the toasting step
Toasting the rice briefly before adding liquid adds flavor and helps control the texture.Forgetting to season as you go
Taste as you cook and adjust the salt. Don't wait until the end to season.Adding cheese too early
Cheese should be stirred in at the very end—otherwise it can clump or lose its flavor.Serving it too dry or too wet
Risotto should be creamy and slightly loose—not thick like paste, and not soupy either.Reheating and expecting the same texture
Risotto is best served fresh. Reheated, it can turn gummy. Leftovers are great for arancini (fried risotto balls), though!
By the way, you guys—this recipe was incredible. I made an entire pan of it, and my partner and I finished the whole thing within two hours. We both went back for second (very full) plates!
Corn risotto, you truly surprised me with all that amazing flavor! I hope you all have as much fun making it as I did—and enjoy every delicious bite. This one’s definitely a winner in my book!
If you make our Vegan Sweet Corn Risotto With Squash Blossom please let us know by leaving a rating below!
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Sweet Corn Risotto With Squash Blossoms
This creamy sweet corn risotto with squash blossoms is a vibrant summer dish packed with fresh seasonal flavor, perfect for a light yet satisfying meal.
Ingredients
Instructions
- Make the Corn Stock: In a large pot, combine corn cobs, bay leaves, halved leek, halved shallot, and salt. Cover with water and bring to a boil. Reduce to a simmer and cook for about 20 minutes. Strain and reserve the stock. Remove the corn and set aside to cool.
- Prepare the Corn: Once cool enough to handle, cut the kernels off the cobs. Blend about 2/3 of the kernels with a bit of corn stock until smooth. Set the purée and remaining kernels aside.
- Start the Risotto: In a wide pan, heat olive oil or butter over medium heat. Sweat the finely chopped leek and shallot until soft and translucent, about 5 minutes.
- Cook the Rice: Add Arborio rice and stir to coat. Toast for 1–2 minutes, then deglaze with white wine, stirring until absorbed.
- Add Stock Gradually: Begin adding warm corn stock a ladleful at a time, stirring often and allowing each addition to absorb before adding more. Continue until the rice is tender but still al dente, about 18–20 minutes.
- Finish the Risotto: Stir in the corn purée and remaining corn kernels. Season with salt to taste. Gently fold in the sliced squash blossoms just before serving so they soften without wilting completely.
- Garnish and Serve: Spoon into bowls and top with fresh squash blossoms and torn basil leaves. Serve immediately.
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