This creamy vegan corn risotto is packed with savory flavor from white miso. It’s the perfect contrast for the sweet corn kernels you get in each bite. Easy enough for a weeknight dinner, everyone will love this recipe!

Close up of a bowl of vegan miso corn risotto with a wooden spoon, and small bowls of ingredients surrounding

Risotto is a dish that will make any meal feel special and elevated. You may be intimidated by the idea of making risotto at home, but it’s actually quite easy! While it’s not considered a nutritious dish, as a Registered Dietitian, I firmly believe that all foods can fit within a balanced, healthy lifestyle.

What is risotto?

Risotto is a rice dish cooked with broth until creamy and thick, originating in Northern Italy. In addition to rice and broth, traditional risotto ingredients include butter, onion, white wine, and parmesan cheese.

In order to make vegan risotto, you of course have to omit the butter and parmesan cheese. In their place, we use vegan butter for richness and white miso for savory, umami flavor.

What rice do you use for risotto?

Risotto calls for a particular type of rice, called arborio rice. This type of rice is an Italian short-grain rice with a creamy and chewy texture. It’s important to use arborio rice for risotto because of it’s high starch content. The starch in this rice contribute to the creaminess of risotto and help it thicken.

Ingredients in vegan miso corn risotto

Here is everything you need to make this vegan risotto:

A note on different types of miso

This recipe calls for white miso, which has a mild and mellow flavor. It adds just the right amount of umami richness to the risotto, without overpowering the flavor of the corn.

The two other main types of miso, yellow miso and red miso, have stronger, more powerful flavors. Yellow miso is an appropriate substitute for white miso in this recipe, but red miso may be too pungent and overbearing for the risotto.

Ingredients for miso corn risotto on a wooden cutting board

How to make risotto

Risotto is actually quite simple to make! It’s just very hands on, which makes it feel intimidating to some.

  1. Start by getting your mise en place, or measuring out and preparing all your ingredients before you begin cooking. Cook the corn and shave it off the cob, dice the shallots, and measure out the rice, miso, broth, and white wine.
  2. In a medium saucepan, heat up the vegetable broth with 1 1/2 cups of water and stir in half the miso paste. Keep the broth over low heat as you make the risotto.
  3. Heat up the butter and oil in a heavy bottomed pan with deep sides. I use a dutch oven and it work perfectly. Add the shallot with some salt and pepper and cook until fragrant.
  4. Add the dry rice kernels and mix them up to toast for a minute. Then add the white wine (or water) and cook, stirring frequently, until the liquid is absorbed.
  5. Next, you will add the warm broth about 1 cup at a time. Use a ladle to do this. After you add a cup of broth, stir the risotto frequently until the liquid is almost all absorbed. Then add another cup of broth and repeat until the broth is all gone.
  6. When the broth is all used up, the risotto should be thick and creamy, and hold its shape in a small mound on a spoon. If you taste it and the rice is still hard or chewy, just add one to two cups of warm water in the same way you added the broth.
  7. Stir in the remaining miso paste, corn kernels, lemon zest, and lemon juice, plus salt to taste. Risotto is best enjoyed right away, so dig in! Plate the risotto and garnish with sliced scallions or chives.

Storing and reheating risotto

White risotto is best eaten right away for optimal texture, you can store leftovers in the fridge for a few days. I recommend reheating it in the microwave for 30 seconds to 1 minute. Add a splash of water or broth to the risotto before reheating it to add back some moisture, as it tends to thicken up and lose its creamy texture when stored.

Dutch oven with miso corn risotto and wooden spoon

Corn nutrition benefits

Corn is a cereal grain and can absolutely be part of a healthy diet. One serving of corn provides 2.4 grams of dietary fiber and 3.4 grams of plant-based protein.

Corn is also a source of several micronutrients:

  • Folate
  • Pantothenic acid
  • Vitamin B6
  • Niacin
  • Potassium

What to serve with risotto

Risotto is so rich and filling that I can definitely be served on its own as a meal. However, it also pairs beautifully with many different dishes. I love to eat risotto with:

Close up of a bowl of vegan miso corn risotto with a wooden spoon, and bowl of miso paste in the background

Let me know if you love this recipe by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Vegan Miso and Corn Risotto

This creamy vegan corn risotto is packed with savory flavor from white miso. It’s the perfect contrast for the sweet corn kernels you get in each bite.

  • Author: Alex Aldeborgh
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: serves 46 1x
  • Category: side dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

Scale
  • 3 ears of sweet corn
  • 32 ounce carton of vegetable broth
  • 1 1/2 cups water
  • 3 tbsp white miso, divided
  • 2 tbsp olive oil
  • 2 tbsp vegan butter
  • 1/2 cup shallots, diced
  • Salt
  • Pepper
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine or water
  • Zest and juice of one lemon
  • 2 scallions, thinly sliced

Instructions

  1. Boil or steam the corn for 3-5 minutes, until kernels are vibrant green. Let cool until you can handle them with your hands, and use a sharp knife to shave off the kernels. Set aside.
  2. Heat the vegetable broth, water and water on low-medium heat in a medium saucepan. Stir in half the miso paste, and keep the broth warm on low heat or a simmer.
  3. In a heavy bottomed, deep sided pot, heat up the oil and vegan butter over medium heat.
  4. Once butter is melted, add the shallots and a generous shake of salt and pepper. Cook for 1-2 minutes until fragrant.
  5. Add the dry rice kernels and toss to coat in the oil/butter, cooking for about 30 seconds.
  6. Add the white wine or water. Stir frequently until the liquid has been almost completely absorbed.
  7. Start adding the warm broth to the rice one cup at a time. After adding a cup of broth, stir frequently until it has been almost completely absorbed. Repeat adding broth and stirring until liquid is absorbed several times until broth runs out.
  8. Taste the risotto at this point – if rice is still hard, add warm water, one cup at a time, until rice is creamy and softened. When finished, risotto is thick, creamy, and will hold its shape when scooped up with a spoon.
  9. Stir in the corn kernels, the remaining miso paste, lemon juice, and lemon zest. Add more salt to taste.
  10. Plate the risotto right away and garnish with sliced scallions.

Notes

Storing and reheating risotto

White risotto is best eaten right away for optimal texture, you can store leftovers in the fridge for a few days. I recommend reheating it in the microwave for 30 seconds to 1 minute. Add a splash of water or broth to the risotto before reheating it to add back some moisture, as it tends to thicken up and lose its creamy texture when stored.

What to serve with risotto

Risotto is so rich and filling that I can definitely be served on its own as a meal. However, it also pairs beautifully with many different dishes. I love to eat risotto with:

Keywords: vegan risotto, miso risotto, how to make risotto, corn risotto

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Close up of a bowl of vegan miso corn risotto with a wooden spoon, and bowl of miso paste in the background