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Sweet Corn & Saffron Risotto

 Sweet Corn & Saffron Risotto
The saffron adds a sunny yellow color to this creamy corn risotto. However, if you don't have any on hand, it can be omitted. The risotto is delicious either way.—Lisa Speer, Palm Beach, Florida
5 ServingsPrep: 20 min. Cook: 35 min.


  • 4 medium ears sweet corn
  • 1/2 cup butter, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-1/4 cups reduced-sodium chicken broth, divided
  • 1/2 teaspoon saffron threads or 2 teaspoons ground turmeric
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 cup uncooked arborio rice
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 2 tablespoons heavy whipping cream
  • 10 fresh basil leaves, thinly sliced


  • Cut corn from cobs. In a large skillet, melt 3 tablespoons butter
  • over medium heat; add corn, salt, pepper and 1/4 cup broth. Cook and
  • stir for 3-5 minutes or until corn is tender. Remove from skillet
  • and set aside; keep warm.
  • In a large saucepan, heat saffron and remaining broth; keep warm.
  • In the same skillet, saute onion in oil and 3 tablespoons butter
  • until tender. Add garlic; cook 1 minute longer. Add rice; cook and

2 of 2

Sweet Corn & Saffron Risotto (continued)

Directions (continued)

  • stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until
  • all of the liquid is absorbed.
  • Add warm broth, 1/2 cup at a time, stirring constantly and allowing
  • liquid to absorb between additions. Cook just until risotto is
  • creamy and rice is almost tender (cooking time is about 20 minutes).
  • Stir in the cream, reserved corn mixture and remaining butter; cook
  • and stir until heated through. Sprinkle with basil. Serve
  • immediately. Yield: 5 servings.
Nutritional Facts: 3/4 cup equals 438 calories, 24 g fat (13 g saturated fat), 56 mg cholesterol, 746 mg sodium, 48 g carbohydrate, 3 g fiber, 8 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.