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Sweetcorn risotto

Sweetcorn risotto


Create delicious meals with food from your cupboard, while keeping costs down. Start with our creamy rice dish

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    2193kj 523kcal
  • Fat
    Med 24%
  • Saturates
    Med 29%
  • Sugar
    Low 8%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 74g


  • 2 x 325g cans Co-op naturally sweet sweetcorn, drained
  • 1.5 litres chicken stock, made with 1 stock cube
  • 125g pack Co-op trimmed salad onions, finely chopped
  • 300g Co-op Italian risotto rice
  • 85g Co-op Italian parmesan, grated, plus extra to serve


  1. Using a stick blender or food processor, blitz together half the sweetcorn with 4 tbsp water into a coarse purée and set aside
  2. In a large pan, heat the stock until boiling, reduce the heat to low and keep at a gentle simmer
  3. Heat 2 tbsp Co-op olive oil in a large pan over a medium heat, add the salad onions and fry for 5-6 mins until soft but not coloured
  4. Add the risotto rice and stir for 1 minute until the grains become translucent
  5. Start adding the stock to the pan one ladleful at a time, stirring often, adding the next one when the liquid has been absorbed
  6. Continue until you’ve added all the stock and the rice is creamy
  7. Stir through the rest of the sweetcorn, along with the corn purée, remove from the heat, then stir through the parmesan
  8. Cover and allow to rest for 5 mins
  9. Divide between four bowls and finish with a grating of cheese, a grind of black pepper and a drizzle of olive oil

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