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This rich vegan corn risotto is full of bold summer flavour thanks to sweet corn and melt-in-your-mouth roasted shallots. It comes together in 1 pan (and some foil) and makes for a hearty lunch or dinner. It’s dairy-free risotto with fresh, summery notes.
How to Make Vegan Corn Risotto
Making vegan corn risotto is a lot easier than you think! It does require a little hands on time, but it’s straightforward and simple. The corn’s natural starch adds to the creaminess of this vegan risotto without the need for any added dairy, while nutritional yeast gives it a slight “cheesy” flavour. All you need is a shallow pan and a piece of foil.
First, roast your shallot by covering in foil. Let this cook while you prep the rest of your dish, so you can save yourself time (and an extra pan to clean up).
In a small pot, bring vegetable broth to a boil.
Meanwhile, cut the corn kernels off of the cobs and transfer them into a pan with garlic to sauté. Scrape all excess corn juices into the pan as well.
Add arborio rice and sauté until translucent then begin to add vegetable broth in 1/2 cup increments. Cook on low heat and stir until liquid is absorbed, then repeat until all the broth has been incorporated.
To finish, add nutritional yeast and season with salt and pepper.
Making the Best Roasted Shallots
We are roasting shallots in the oven so they can cook down while we prepare the risotto. I find this method to be most time efficient, so you can start to work on adding broth to the risotto while it roasts, and it’s also the most hands off! Simply quarter your shallots, toss with oil, season with salt and pepper and let roast covered in foil until nice, soft and aromatic. The flavours you’ll unlock are to die for.
Is Risotto Gluten-Free?
Arborio rice (and all rice in general) is naturally gluten free so you can enjoy without worry!
What to Serve with Sweet Corn Risotto
Get creative and consider layering on the flavour! Mix in some umami or acidity into the risotto, serve with meaty mushrooms or garnish with some bright, summer flavours.
chives, to garnish
white miso paste, added to the rice for extra umami
This vegan sweet corn risotto is creamy, sweet, savory and topped with roasted shallots.
3/4 cup arborio rice
3 ears sweet corn
4 shallots, quartered
3–4 cloves garlic, minced
4 cups vegetable broth
2 tbsp nutritional yeast
2 tbsp vegan butter, optional
salt and pepper, to taste
chives, to garnish
Preheat your oven to 400F and prepare your shallots by quartering them and placing on a piece of foil. Lift the sides and crimp to create a small bowl, then drizzle with 2 tsp oil and a pinch of salt and pepper. Cover with another piece of foil to seal. Roast for 15-30 minutes or until nice and caramelized.
In a small pot, bring veggie broth to a boil.
In another pan, heat oil over medium heat. Add garlic, corn and season with salt and pepper and sauté for 2-3 minutes. Next scrape the cob of the corn with a knife to extract any remaining juice and add to the pan along with rice and cook for another few minutes until rice is translucent.
Start adding the veggie broth to the rice in 1/2 cup intervals, stirring each time until rice has absorbed the liquid. Repeat until broth is all incorporated and rice is tender and creamy.
When the shallot is cooked through, stir it into the risotto along with nutritional yeast and vegan butter if using. Season to taste and enjoy.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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