Corn Risotto Casserole
Creamy, comforting, and irresistibly cheesy, this Corn Risotto Casserole is the ultimate crowd-pleaser for any occasion. Combining the rich, velvety texture of classic risotto with the sweet, golden goodness of corn, this baked dish is a perfect fusion of elegance and rustic charm. Parmesan and sharp cheddar cheeses lend a rich, gooey flavor, while the crunch of buttery panko breadcrumbs adds a delightful contrast. Easy to assemble with simple ingredients like Arborio rice, chicken or vegetable stock, and fresh herbs, this casserole bakes to golden perfection in just under an hour. Whether you're hosting a dinner party or looking for a new family favorite, this dish guarantees creamy indulgence with every bite.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1.5 cups Arborio rice
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- 2 cups whole kernel corn, drained (if canned) or fresh corn kernels
- 0.5 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon olive oil
- 0.5 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large pot or Dutch oven, melt 2 tablespoons of the butter over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the Arborio rice and stir well to coat it with the butter. Toast the rice for about 2 minutes, stirring frequently, until the edges are slightly translucent.
Begin adding the chicken stock, one cup at a time, stirring constantly and allowing the liquid to fully absorb before adding more stock. Continue this process until the rice is tender and creamy, about 20 minutes.
Once the risotto is cooked, stir in the corn, heavy cream, Parmesan cheese, and 3/4 cup of the cheddar cheese. Season with salt and black pepper to taste. Remove from heat.
Transfer the risotto mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, melt the remaining tablespoon of butter. Mix it with the panko breadcrumbs and olive oil until the crumbs are evenly moistened.
Sprinkle the breadcrumb mixture evenly over the risotto, followed by the remaining 1/4 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley and enjoy!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 34% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 320 mg | 25% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
