How to Make Corn Risotto

I came across this recipe on the Feed Feed and it’s actually the first I’ve tried from their site. Below is my version with some slight tweaks because I found the original recipe too heavy on the coconut. Corn Risotto originally caught my eye because I LOVE corn. So I prefer this dish to be more corn forward rather than coconut. I also highly suggest serving this with a beautiful roast chicken or some lovely shrimp to balance out the sweetness.


2 cups of Arborio rice

6 ears of corn

2 tbsp of red pepper flakes

1/2 cup of grated parmesan

2 cloves of garlic, smashed

2 bay leaves

1 yellow onion, chopped

1 handful of basil

4 tbsp coconut oil

1/4 cup of coconut cream

1 lemon, zested


Cut the kernels of corn off the cobs into a large bowl.

In a medium stockpot, place all 6 corn cobs, 2 bay leaves, and 2 cloves of crushed garlic inside. Cover with 8 cups of water and bring to a boil. Then reduce to a simmer and cook for 30 minutes.

In a pan, heat 2 tbsp of coconut oil. Brown the corn kernels.

Set half of the cooked kernels aside and put the other half in a blender. Blend with 1/4 cup of coconut cream until it’s a smooth puree. Set aside.

In a dutch oven, heat up the remaining 2 tbsp of coconut oil and brown the chopped onions.

Mix in the two cups of Arborio rice. Slowly add in the corn stock a cup at a time. Cook the rice for about 20 – 25 minutes until it becomes a nice, creamy risotto.

Once fully cooked, add chopped basil, lemon zest, and parmesan to the risotto.

Serve immediately.

What are your thoughts on a sweet risotto? I’m inclined towards savory food so the parmesan was very necessary for me.