Sweetcorn risotto

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 1

By Tech

(1 Vote) 1


  • 1 onion

  • 110g arborio rice

  • 1 pint stock (fresh is best, stock cube is fine too)

  • 1 handful frozen sweetcorn (or use fresh)

  • 30g Parmesan cheese


  1. Sweat onion in oil or butter (oil if you want to go dairy free).
  2. Add rice and dry cook for 2 minutes.
  3. Add stock bit by bit for 15 minutes (adding sweetcorn halfway through) until all stock is used up and rice is al dente.
  4. Add Parmesan at end, reserving some to sprinkle on top.

Handy Hint

This takes just over 10 minutes but the onion can be chopped up earlier in the day and it just needs 10 minutes proper attention before supper.
Very healthy and delicious, also infinitely variable with ingredients eg ham, mushroom, asparagus, red pepper. Risotto is a great vehicle in which to introduce vegetables.

Additional Information

  • Vegetarian

  • Nut Free

  • Egg Free

  • Main Course

  • Autumn

  • Baby and weaning

  • Rice

Avg. user rating:


Rate this recipe

Your comments

  • MyLifeIsChaotic 02/06/11 17:00

    Kids loved it (I made it with low salt stock as was serving it to my 10month old and toddler). Nice, quick and simple to make. Will make again with added veg.