Fresh Corn Risotto with Wild Rice and Pancetta | Midwest Living

Fresh Corn Risotto with Wild Rice and Pancetta

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Fresh Corn Risotto with Wild Rice and Pancetta

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  • Makes: 6 to 12 servings
  • Start to Finish 55 mins

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  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8 ounces pancetta, chopped
  • 1 large onion, finely chopped (1 cup)
  • 1 1/4 cups uncooked arborio rice
  • 1 cup dry white wine or chicken broth
  • 1/4-1/2 teaspoon crushed red pepper
  • 2 14 - ounce can reduced-sodium chicken broth
  • 1 1/2 cups fresh corn kernels or frozen whole kernel corn, thawed
  • 1 cup cooked wild rice*
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
  • 2 tablespoons butter, cut into pieces
  • 1/2 teaspoon freshly ground black pepper
  • Shaved Parmigiano-Reggiano cheese
  • Snipped fresh Italian (flat-leaf) parsley


  1. In a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
  2. Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
  3. In a medium saucepan, bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
  4. Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
  5. Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley. Makes 6 main-dish or 12 side-dish servings.


  • * To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.

Nutrition Facts

(Fresh Corn Risotto with Wild Rice and Pancetta)

Servings Per Recipe 6, sugar (g) 4, calcium (mg) 151, iron (mg) 3, cal. (kcal) 559, Folate (µg) 48, pro. (g) 18, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 4, carb. (g) 55, Fat, total (g) 28, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, chol. (mg) 54, Riboflavin (mg) 0, sat. fat (g) 11, vit. A (IU) 486, Monosaturated fat (g) 6, vit. C (mg) 6, Polyunsaturated fat (g) 1, fiber (g) 3, Trans fatty acid (g) 0, Potassium (mg) 286, sodium (mg) 1239

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