Pepper and Sweet Corn Skillet Risotto

Wren’s Little Nest
by Wren’s Little Nest
6 Servings
35 min

I had been intimidated of making risotto for the longest time. My mom use to make this dish for us a lot growing up and I loved it so much. Well, one day I was craving a nice warm bowl of this creamy rice dish and I finally decided to give it a try.

I really don’t know why I was so nervous to try making this because it really is so simple. It does involve a lot of active cooking time so it’s not one of those dishes that you can prep and forget, but I promise you the end results will be worth it!

Its amazing how creamy and decadent this dish turns out to be when there is zero cream added to it. The sautéed onions and peppers add a lovely sweetness to the dish. Top with some fresh Parmesan and parsley and I bet that you will be going back for seconds!

Begin by sautéing one large onion and one pepper. My mom always used a red pepper, but I had an orange one on hand and it turned out just as good. I love to use my cast iron skillet whenever I make risotto because of the deep sides and its non stick properties. You will be doing a lot of stirring so a deep pan works best.

Next you want to add in the rice. It is crucial that you use Arborio rice. Risotto will not work with any other type of rice. Continue to sauté the veg and the rice for a few more minutes until the rice becomes translucent.

To make the actual risotto you will be slowly adding chicken broth to the rice 1 cup at a time. The key here is to go slow. Leave the burner on medium heat, add the broth and let it absorb into the rice. Once absorbed add in another 1 cup of broth and repeat the process until the rice is fully cooked. This will take about 30 minutes.

The risotto will naturally have a very creamy consistency. It is so yummy as it is, but to add in a little more texture my mom would always mix in a cup of corn and this really brings everything together.

Top with some fresh parsley and Parmesan cheese and your dish is ready!

There are so many yummy and different variations to risotto, but for me this will always be my go-to as it was a childhood favorite dish.

Pepper and Sweet Corn Skillet Risotto
Recipe details
  • 6  Servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • One large onion
  • One red pepper
  • One cup of corn
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 1/2 cups Arborio rice
  • 1- 2 boxes of chicken broth (900 ml each)
  • Parmesan cheese
  • Parsley to garnish
Finely chop one onion and one pepper
In a large skillet heat oil and butter over medium heat.
Add in the pepper and onion and cook until soft.
Add in 1 1/2 cups Arborio rice and cook for a few minutes until it turns translucent.
Add in one cup of broth and wait until it has absorbed into the rice. Once absorbed add in another cup. Repeat the process until the rice is tender and fully cooked. This will take approx 30 minutes. You likely will not go through the full second box of broth (I used about 1/4 of it)
Once the rice is cooked stir in one cup of corn.
Top with Parmesan cheese and parsley before serving.
  • Constantly stir the rice to avoid any sticking.
  • KimofCoventry KimofCoventry on Mar 31, 2021

    I’d rather bake than cook, but risotto is something I do make often. I’m always looking for new recipes. Comfort in a bowl. A local restaurant we love has risotto with peas at $16 a plate! That’s what inspired me to try it myself. Love this addition of corn! I heat my broth and ladle it in warm. I love cast iron too. I used my enamel Dutch oven for mine, but will be trying my big skillet seeing this. Any opportunity to use them! Look forward to making this soon!