Fresh corn in the summer is one of my favorite vegetables. Fresh herbs on top of creamy rice is also one of my favorites. This corn risotto combines the two and it’s amazing. I paired it with seared wild scallops for the perfect summer dinner.

Risotto can be made many different ways. Amanda Frederickson makes her corn risotto using a corn stock. I use mine using a homemade chicken bone broth. I pretty much always keep bone broth in the freezer for times like these!

This risotto is also onion and garlic free to make it low-fodmap, but you can definitely add onions if you eat them. Risotto is traditionally made with arborio rice, but I have used jasmine in the past and it worked!

Corn Risotto Ingredients:

• 1 tbsp extra virgin olive oil
• 1 bell pepper, finely diced
• 1/2 cup dry white wine
• 1 cup arborio rice
• 4 cups warm bone broth
• 2 cups fresh corn (or frozen!)
• 1/2 cup parmesan cheese
• pinch of salt
• Fresh herbs like basil and mint

Instructions:

1. Saute the bell pepper (or onion) in the olive oil until soft.
2. Add in the rice and the white wine. Turn heat to medium-high. Stir until wine is absorbed.
3. Slowly add in one cup of broth at a time. Stir until it each addition is absorbed. This may take up to 30 minutes. Never leave your risotto unattended.
4. Once the last cup is added in, stir in the corn.
5. Optional step: remove about 2 cups of the risotto and blend it in a high speed blender. Stir back into the risotto for a creamy effect.
6. Stir in the cheese and salt, top with fresh herbs, and serve!

Scallops:

Pat them very dry. Melt about 1 tbsp butter and a splash of olive oil in a hot hot pan. Add in about 1 pound of scallops, making sure not to overcrowd. Cook for 1-2 minutes each side. They should not stick if the pan is hot enough. Remove and serve with the risotto.

Print Recipe

Corn Risotto with Seared Scallops

The perfect summer dinner of fresh corn risotto with seared sea scallops.

Course: Dinner, Main Course, Sides

Cuisine: American

Keyword: Corn, Risotto

Servings: 4 servings

Ingredients

Corn Risotto

• 1 tbsp extra virgin olive oil
• 1 bell pepper finely diced
• 1/2 cup dry white wine
• 1 cup arborio rice
• 4 cup bone broth warmed
• 2 cup fresh corn
• 1/2 cup parmesan
• pinch sea salt
• fresh mint and basil

Seared Scallops:

• 1 lb wild sea scallops
• 1 tbsp butter
• 1 tbsp extra virgin olive oil

Instructions

• Saute the bell pepper (or onion) in the olive oil until soft.
• Add in the rice and the white wine. Turn heat to medium-high. Stir until wine is absorbed.
• Slowly add in one cup of broth at a time. Stir until it each addition is absorbed. This may take up to 30 minutes. Never leave your risotto unattended.
• Once the last cup is added in, stir in the corn.
• Optional step: remove about 2 cups of the risotto and blend it in a high speed blender. Stir back into the risotto for a creamy effect.
• Stir in the cheese and salt, top with fresh herbs, and serve!

Scallops:

• Pat them very dry.
• Melt about 1 tbsp butter and a splash of olive oil in a hot hot pan. Add in about 1 pound of scallops, making sure not to overcrowd. Cook for 1-2 minutes each side. They should not stick if the pan is hot enough. Remove and serve with the risotto.