Sweet Corn Risotto with Chili Crisp

This is a recipe for Sweet Corn Risotto with Chili Crisp that uses a smart technique to get the very best out of an ear of sweet corn. From Jessica Darakjian’s new book One-Pot Meals, in this recipe she grates all but one ear of corn on a box grater to get every last drop of milk and juice. Then, she cuts the kernels off the remaining cob to add some chunkiness to the finished dish. Imagine: creaminess without the cream.

— Sally Swift

prep time: 10 minutes

cook time: 50 minutes

serves: 6

make it vegan: Simply substitute olive oil or vegan butter substitute for the butter.

One-Pot Meals Jessica Darakjian

INGREDIENTS:

• 3 tablespoons butter

• 2 garlic cloves, finely grated

• 3 shallots, finely diced

• 1 teaspoon salt

• 4 ears fresh corn

• 1½ cups (300 g) arborio rice

• ½ cup (60 ml) white wine, at room temperature

• 1 quart (960 ml) vegetable stock, at room temperature

• zest and juice of 1 lime

• chili crisp, for serving

DIRECTIONS:

Heat the butter in a large pot over medium heat. Add the garlic, shallots, and salt and sauté for 4 to 5 minutes until everything is soft and fragrant.

Meanwhile, use the large holes on a box grater, placed inside a bowl, to grate the corn from three cobs. Cut the kernels off the remaining cob with your knife and add it to the grated corn, then set it aside.

Add the rice to the pot and mix everything together well. Deglaze the pan with the wine, then let simmer until the wine is almost cooked off. Add a ½ cup (120 ml) of the stock and stir the risotto until it is completely absorbed. Add another ½ cup (120 ml) of stock and repeat. With the last ½ cup (120 ml) of stock, stir in the corn and any juices from the reserved bowl, mixing well until the corn liquid and last bit of stock has been absorbed. Add the lime juice and mix well.

Serve topped with a drizzle of chili crisp and a sprinkling of lime zest.

Excerpted with permission from One-Pot Meals by: Jessica Darakjian published by ‎Hardie Grant North America, September 2025, RRP $29.99 Hardcover.

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