I love a good risotto—there’s just something about that creamy texture and rich flavor that makes it one of my all-time go-to dishes. Whether I’m cooking for guests or just treating myself to a cozy night in, risotto never lets me down.
This sweet corn and leek version is especially close to my heart. It’s bright, flavorful, and surprisingly simple to make. It checks all the boxes: vegan, gluten-free, nut-free, and soy-free. That means just about everyone at the table can enjoy it, no modifications needed.
It’s satisfying enough to serve as a main dish and delicious enough that you’ll be tempted to go back for seconds (and maybe thirds). Trust me—this one’s a keeper.
Ingredients:
- 1 cup Arborio rice
- 2 ¼ cups vegetable broth, divided
- ¾ cup dry white wine (or substitute with more broth)
- 4 tablespoons olive oil, divided
- 1 large leek (white and light green parts only)
- 1 ½ cups fresh corn kernels (from about 2 ears of corn)
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup fresh basil leaves, sliced, plus extra for garnish
- Optional for serving: freshly ground black pepper, chopped basil, nutritional yeast or grated Parmesan
Serves: 4
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
How to Make Sweet Corn Risotto with Leek
Trim off the dark green tops of the leek and check for dirt between the layers. Rinse well, then slice into ½-inch rounds, keeping the slices as intact as possible.
Slice the corn off the cob. Mince the garlic and slice the basil.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the leek rounds and cook for 3–4 minutes per side, until golden brown and fragrant. Set aside.
In a large, heavy-bottomed pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for 1–2 minutes, until fragrant.
Stir in the Arborio rice and cook for about 1 minute, stirring often, until the edges of the grains begin to look translucent.
Pour in the white wine and stir to loosen any rice stuck to the bottom. Let it simmer for 1–2 minutes until most of the alcohol has cooked off.
Add 1¾ cups of the vegetable broth, the corn, half of the cooked leeks, salt, and pepper. Reduce heat slightly and simmer for 12–14 minutes, stirring regularly, until the liquid is mostly absorbed.
Lower the heat to low. Stir in the remaining ½ cup of broth, the basil, and the remaining leeks (or reserve for garnish). Cook for another 2–3 minutes, stirring until creamy.
Serve warm, topped with extra basil, freshly ground pepper, and either nutritional yeast or Parmesan, if desired.
Pairs Well With
This creamy, comforting risotto makes a great main dish or a hearty side. Try pairing it with:
- Grilled or Roasted Chicken – A simple herb-marinated chicken balances the sweetness of the corn and richness of the risotto.
- Seared Scallops or Shrimp – Light, buttery seafood adds elegance and pairs beautifully with the leeks and basil.
- Garlicky Sautéed Greens – Spinach, kale, or Swiss chard offer a slightly bitter contrast that complements the creamy risotto.
- Tomato Salad – A fresh tomato and basil salad with a light vinaigrette adds acidity and brightness to round out the meal.
- Chilled White Wine – A dry white wine like Sauvignon Blanc or Pinot Grigio enhances the flavor without overpowering the dish.
Sweet Corn and Leek Risotto
Ingredients
- 1 cup Arborio rice
- 2 ¼ cups vegetable broth divided
- ¾ cup dry white wine or substitute with more broth
- 4 tablespoons olive oil divided
- 1 large leek white and light green parts only
- 1 ½ cups fresh corn kernels from about 2 ears of corn
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup fresh basil leaves sliced, plus extra for garnish
- freshly ground black pepper, chopped basil, nutritional yeast or grated Parmesan Optional for serving
Instructions
- Trim off the dark green tops of the leek and check for dirt between the layers. Rinse well, then slice into ½-inch rounds, keeping the slices as intact as possible.
- Slice the corn off the cob. Mince the garlic and slice the basil.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the leek rounds and cook for 3–4 minutes per side, until golden brown and fragrant. Set aside.
- In a large, heavy-bottomed pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for 1–2 minutes, until fragrant.
- Stir in the Arborio rice and cook for about 1 minute, stirring often, until the edges of the grains begin to look translucent.
- Pour in the white wine and stir to loosen any rice stuck to the bottom. Let it simmer for 1–2 minutes until most of the alcohol has cooked off.
- Add 1¾ cups of the vegetable broth, the corn, half of the cooked leeks, salt, and pepper. Reduce heat slightly and simmer for 12–14 minutes, stirring regularly, until the liquid is mostly absorbed.
- Lower the heat to low. Stir in the remaining ½ cup of broth, the basil, and the remaining leeks (or reserve for garnish). Cook for another 2–3 minutes, stirring until creamy.
- Serve warm, topped with extra basil, freshly ground pepper, and either nutritional yeast or Parmesan, if desired.
Notes
Pairs Well With
This creamy, comforting risotto makes a great main dish or a hearty side. Try pairing it with:- Grilled or Roasted Chicken – A simple herb-marinated chicken balances the sweetness of the corn and richness of the risotto.
- Seared Scallops or Shrimp – Light, buttery seafood adds elegance and pairs beautifully with the leeks and basil.
- Garlicky Sautéed Greens – Spinach, kale, or Swiss chard offer a slightly bitter contrast that complements the creamy risotto.
- Tomato Salad – A fresh tomato and basil salad with a light vinaigrette adds acidity and brightness to round out the meal.
- Chilled White Wine – A dry white wine like Sauvignon Blanc or Pinot Grigio enhances the flavor without overpowering the dish.
