Sweet Corn Risotto

Sweet Corn Risotto {Vegan}

Author Veg Life Staff


  • 3 C Vegetable Broth
  • 1 Bay Leaf you can get dried bay leaves in the spice aisle
  • 1-1/2 Tbl Extra Virgin Olive Oil
  • 1/2 of a medium Onion chopped very finely
  • 3/4 C Arborio Rice
  • 1/4 C Dry White Wine
  • 1 C Sweet Corn cut straight from the Cob
  • 1/4 C Sweet Peas
  • 1/2 C Vegan Parmesan or nutritional yeast to taste
  • 1 Tbl Vegan Margarine
  • Salt and Pepper to taste
  • Fresh Italian Flat Leaf Parsley for garnish


  • In a medium saucepan over low heat, add the vegetable broth and 1 bay leaf.
  • In a large saute or paella pan, add the oil and onion over medium high heat. Saute for 2-3 minutes, or until onion is softened.
  • Add the dry Arborio rice and saute for 3 minutes, or until rice is opaque. Stir constantly.
  • Add the white wine and cook until absorbed. About 1-2 minutes.
  • Add 1 cup of broth and cook until nearly absorbed. Stir frequently.
  • Add another cup of broth and cook, stirring, until nearly absorbed.
  • Add the corn and peas along with the remaining broth. Discard the bay leaf.
  • The rice is done when it is tender and creamy, about 25 minutes total.
  • Stir in the cheese (or nutritional yeast) until combined and 1 Tbl of vegan margarine.
  • Season with salt and pepper.
  • Garnish with fresh parsley and serve warm.