Discover an irresistible risotto recipe featuring creamy sweet corn and crispy pancetta Elevate your culinary skills tonight

Scale

1 cup Arborio rice

4 cups vegetable broth

1 cup sweet corn

1 small onion, finely chopped

2 cloves garlic, minced

1 cup grated Parmesan cheese

4 oz crispy pancetta, diced

2 tablespoons olive oil

Salt and pepper to taste

Fresh basil for garnish

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Gather all your ingredients, finely chop the onion and garlic, and dice the pancetta.

In a large skillet, heat olive oil over medium heat. Sauté the pancetta for 3-4 minutes until crispy. Remove and set aside.

Add the chopped onion to the skillet and sauté until translucent. Add garlic and cook until fragrant. Stir in Arborio rice for about 1-2 minutes.

Gradually pour in vegetable broth, 1 cup at a time, stirring constantly until the rice absorbs most of the liquid.

When the rice is nearly tender, add sweet corn, continuing to cook and stir until creamy.

Remove from heat and stir in grated Parmesan cheese.

Serve in bowls topped with crispy pancetta and garnish with fresh basil.