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Sweet Corn Risotto with Crispy Pancetta

Creamy Arborio rice cooked with sweet corn and topped with crispy pancetta for a luxurious Italian-inspired comfort dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Risotto
  • 6 cups chicken broth warm
  • 1 tbsp olive oil
  • 6 oz pancetta diced
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1.5 cups Arborio rice
  • 0.5 cup dry white wine
  • 2 cups sweet corn kernels
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet or Dutch oven
  • Saucepan
  • Wooden spoon
  • Ladle

Method
 

  1. Heat broth in a saucepan and keep warm.
  2. Cook pancetta in olive oil until crispy, then remove and set aside.
  3. Sauté onion until soft, then add garlic and cook briefly.
  4. Add Arborio rice and toast for 2 minutes.
  5. Pour in white wine and stir until absorbed.
  6. Add warm broth one ladle at a time while stirring continuously.
  7. Stir in sweet corn halfway through cooking.
  8. Cook until rice is creamy and tender.
  9. Stir in Parmesan cheese, butter, salt, and pepper.
  10. Top with crispy pancetta and parsley before serving.

Notes

For extra richness, finish with a drizzle of olive oil or extra Parmesan cheese before serving.