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Corn Risotto Veggiekins Blog

Vegan Corn Risotto with Roasted Shallots (gluten free, nut free)

  • Author: Remy
  • Total Time: 50 minutes
  • Yield: 3-4 servings 1x
  • Diet: Vegan


This vegan sweet corn risotto is creamy, sweet, savory and topped with roasted shallots.


Units Scale
  • 3/4 cup arborio rice
  • 3 ears sweet corn
  • 4 shallots, quartered
  • 34 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tbsp nutritional yeast
  • 2 tbsp vegan butter, optional
  • salt and pepper, to taste
  • chives, to garnish


  1. 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.
  2. In a small pot, bring veggie broth to a boil.
  3. 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.
  4. 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.
  5. 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.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: main dishes
  • Method: sautéing

Keywords: risotto, rice, corn risotto, vegan risotto, dairy free risotto, roasted shallots