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Creamy Sweet Corn Risotto 2

Creamy Sweet Corn Risotto

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American


  • 4 tablespoons butter, divided
  • 1 large red bell pepper, chopped
  • 1/2 cup chopped onion
  • 2 teaspoons minced garlic
  • 4 cups fresh corn kernels
  • 1 cup uncooked Arborio rice or other medium-grain rice
  • 1/4 cup dry white wine
  • 4 1/2 cups chicken stock
  • Salt & Pepper to taste
  • 3/4 Parmesan cheese
  • 1/2 cup sliced green onions


  1. In a 6-quart pressure cooker set on sear, melt 2 tablespoons butter over medium heat. Add red pepper, onion and garlic, sauté until translucent, about 4 minutes. Add rice and corn and cook, stirring, 1 minute more. Add wine and cook until wine evaporates, about 30 seconds. Add 3 cups of chicken stock; season with salt and pepper.
  2. Secure lid. Set pressure cooker on rice setting for 10 minutes. Vent pressure, then remove lid. Stir in remaining 1 1/2 cups broth, secure pressure cooker lid again and cook for an additional 10 minutes. Vent pressure, then remove lid and stir in cheese and remaining 2 tablespoons butter. Finish with sliced green onions and serve immediately.


4 main dish servings or 8 side dish.

Keywords: sweet corn, instant pot, risotto, rice, side dish