Creamy Corn and Tomato Risotto


Marlena Spieler

Cook & Prep Time

30-40 min



Creamy Corn and Tomato Risotto

A fragrant dish perfect for sharing with friends.


  • 340g Arborio or other risotto rice
  • 400g canned whole peeled tomatoes
  • 2 small-medium onions, chopped
  • 3 cloves of garlic, chopped
  • 1 green pepper, deseeded and chopped
  • 1/2-1 fresh chili pepper, deseeded and chopped (to taste)
  • 60 ml olive oil
  • 500 ml vegetable stock
  • 400g fresh, frozen or tinned sweetcorn kernels
  • 4 heaped tbsp coarsely chopped coriander leaves
  • 250 ml single cream
  • salt and black pepper
  • optional: a knob of butter, to melt when you serve it.


Step 1

Lightly sauté the onions, garlic, green pepper and chili pepper in the olive oil until the vegetables are softened.

Step 2

Heat the vegetable stock and keep warm.

Step 3

Add the rice, and cook together until the rice turns slightly golden, then gradually stir in the vegetable stock, a ladleful at a time, alternating with the tomatoes with their juice. Keep stirring until all the liquid is absorbed.

Step 4

The rice will be about half cooked through, still a bit tough to the teeth; then stir in the sweetcorn and half the chopped coriander. Continue to cook over a gentle heat for another 4-5 minutes, then add the cream, and stir together with the rice mixture until the rice is just al dente.

Step 5

Season with salt, pepper, sprinkle with rest of the chopped coriander, and if desired, serve with a knob of butter on top to melt into each portion.