This unctuous corn risotto with cherry tomatoes is a one-pot wonder that is full of all the creamy and savory flavors we all love.
The ultimate comfort food, make this dish as an easy but elegant winter supper.
There are so many reasons to love this recipe; its filling, easy to make and yet it’s special occasion worthy.
Silky risotto is hit with a little crunch from the corn and tang from the cherry tomatoes, let’s go!
Why you’ll love this corn risotto recipe
Here’s why you have to make it!
- Creamy and comforting: The creamy texture of the risotto is achieved by slowly cooking the arborio rice in liquid, resulting in a comforting and indulgent dish.
- Bursting with flavor: The addition of fresh corn kernels flavor to the risotto, while the sautéed onions and garlic add depth and complexity.
- Versatile and customizable: This recipe is versatile and can be easily customized to suit your taste preferences. You can add different vegetables, herbs, or proteins to the risotto to make it.
Looking for More Recipes? Here are some of my favorites:
- Vegan Potato Kale Soup
- Artichoke Spinach Dip
- Plant-Based Chili
- Vegan Raspberry Truffles
- Crispy Baked Hash Browns
Ingredients and substitution notes
- Vegetable stock: You can use any type of vegetable stock or broth that you prefer.
- Earth Balance: is a vegan butter substitute that adds richness and flavor to the risotto.
- Onion: You can use any type of onion that you have on hand, such as yellow onion or red onion.
- Fresh garlic: adds a lot of flavor to the risotto, but you can also use garlic powder.
- Arborio rice: a short-grain rice that is commonly used in risotto recipes because it absorbs liquid well and becomes creamy when cooked. You can substitute it with other types of short-grain rice, such as Carnaroli or Vialone Nano.
- Salt: You can adjust the amount of salt to your taste. You can also use other types of salt, such as sea salt or kosher salt.
- Frozen corn: Fresh corn can be used instead of frozen corn if it’s in season.
- Cherry tomatoes: You can use any type of tomatoes that you prefer. You can also use canned diced tomatoes if fresh tomatoes are not available.
- Crushed tomatoes: You can use canned crushed tomatoes or tomato sauce if you prefer.
- Cashew cream: Cashew cream is a vegan substitute for heavy cream that adds creaminess and richness to the risotto. You can make your own by blending soaked cashews with water until smooth, or you can use coconut cream instead.
- Nutritional yeast: Nutritional yeast adds a cheesy flavor to the risotto and is a good source of B vitamins.
- Sweet basil: adds a fresh and herbaceous flavor to the risotto, but you can use other herbs that you prefer, such as thyme, oregano, or parsley.
- Parsley: adds freshness and color to the risotto, but you can use other herbs, such as chives or cilantro.
Corn Risotto with Cherry Tomato Recipe Variations and Add-ins
- Mushroom and Thyme: Sauté sliced mushrooms with garlic and thyme for an earthy flavor.
- Spinach and vegan feta: Stir in fresh baby spinach and crumbled vegan feta cheese for a bright and tangy flavor.
- Asparagus and Lemon: Blanch or grill asparagus and add it to the risotto along with freshly squeezed lemon juice and zest for a bright and refreshing flavor.
- Pesto and Sun-Dried Tomatoes: Stir in homemade pesto and chopped sun-dried tomatoes for a burst of herbaceous and savory flavors.
Risotto is often perceived as being tricky to make. Here are a few pro tips to getting the best risotto result possible.
- Use Arborio rice because it absorbs liquid well and becomes creamy when cooked. Using other types of rice will result in a different texture.
- Heat the broth before adding it to the risotto. Adding cold broth will lower the temperature of the risotto and result in uneven cooking.
- Add the liquid slowly, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. This process releases the starch from the rice and creates the creamy texture.
- Use a wide pan for more even cooking and quicker evaporation of the liquid, resulting in a creamier risotto.
- Don’t overcook the rice – the risotto should have a creamy texture with a slight bite to the rice. Overcooking the rice will result in mushy and sticky risotto.
- Season to taste: Taste the risotto before serving and adjust the seasoning if necessary. Add more salt, pepper, or herbs to suit your taste preferences.
- Let it rest: Let the risotto rest for a few minutes before serving to allow the flavors to meld together.
Make ahead of instructions and storage
You can prepare the vegetable broth and sautéed vegetables ahead of time and store them separately in airtight containers in the refrigerator for up to 2 days.
You can also cook the rice and store it in an airtight container in the refrigerator for up to 2 days.
When you’re ready to serve, reheat the sautéed vegetables and rice in a wide pan over medium heat. Add the heated broth one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Proceed with the recipe from there.
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of vegetable broth or water to the risotto and reheat in a covered pan over medium heat, stirring occasionally, until heated through.
Enjoy coming up with different ways to serve your tasty corn risotto with cherry tomatoes!
- Top with fresh herbs: Garnish the risotto with chopped fresh parsley, basil, or chives for a pop of color and flavor.
- Add a protein: Serve the risotto with grilled tofu or seitan on top for added protein.
- Pair with a salad: Serve the risotto with a side salad of mixed greens, cherry tomatoes, and your favorite salad dressing for a balanced meal.
- Serve with bread: Serve the risotto with a crusty bread or garlic bread on the side to soak up the creamy sauce.
- Add some heat: Add a dash of hot sauce or red pepper flakes to the risotto for a spicy kick.
Is Arborio rice necessary for corn and tomato risotto recipe?
Yes, Arborio rice is recommended for this recipe. Arborio rice is a short-grain rice that is commonly used in risotto recipes because it absorbs liquid well and becomes creamy when cooked. Using other types of rice will result in a different texture.
Can I use other vegetables instead of cherry tomatoes in the corn and tomato risotto recipe?
Yes, you can use other vegetables instead of cherry tomatoes. Zucchini, bell peppers, and mushrooms would be great options. Just make sure to sauté the vegetables separately before adding them to the risotto. This ensures that the vegetables are evenly cooked and adds more depth of flavor.
Watch My Corn Risotto with Cherry Tomato Recipe Video:
Wrapping it up
Give this creamy, dreamy risotto a whirl the next time you’re looking for a comforting meal.
Let me know what your thought of this recipe.Print
Corn Risotto with Cherry Tomatoes
This unctuous corn risotto with cherry tomato recipe is a one-pot wonder that is full of all the creamy and savory flavors we all love.
- 4 cups vegetable stock
- 2 tablespoons Earth Balance
- 1/4 cup finely chopped onion
- 2 large garlic cloves, minced
- 1 cup Arborio rice
- 1/4 teaspoon salt
- 1 cup thawed frozen corn
- 1/2 cup cherry tomatoes, halved
- 1/2 cup crushed tomatoes
- 1/2 cup cashew cream
- 1 tablespoon nutritional yeast
- 1/2 teaspoon sweet basil
- 1 tablespoon minced parsley
- In a pot, heat vegetable stock.
- In a separate pot, sauté onion in the Earth Balance until tender, add the minced garlic and sauté for another minute.
- Next add the Arborio rice and stir to coat the rice.
- Then add about 1 cup of the hot vegetable stock to the rice. Set timer for 20 minutes. Stir the rice periodically while slowly adding the rest of the broth as needed.
- When the 20 minutes are up, add crushed tomatoes, cashew cream, basil, and nutritional yeast flakes. Gently stir to combine. Fold in the corn and cherry tomatoes. Garnish with fresh parsley. Serve immediately.