Past Recipes
Creamy Corn Risotto

Creamy Corn Risotto with Mascarpone and Pea Shoots

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Recipe Details


This time of year, corn is the star of the show. Chef Michelle is highlighting the colorful vegetable in this extra-creamy risotto. Her secret? Grating corn cobs into a milky purée to capitalize on the veggie’s natural moisture and starches, plus adding whole kernels for sweetness. Rich, tangy mascarpone and salty Parmesan give the dish its craveable texture, while thinly sliced chives and simply dressed pea shoots add a burst of bright green. This is a taste of late summer at its finest.


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 820
  • Protein 21g
  • Total Carb 118g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • vegetable stock
    8 ounces
    vegetable stock
  • leek
    1 each
  • chives
    1/4 ounce
  • lemon
  • ears corns
    ears corns
  • unsalted butter
    2 tablespoons
    unsalted butter
  • Arborio rice
    1 cup
    Arborio rice
  • white wine
    1/4 cup
    white wine
  • pea shoots
    1/2 ounce
    pea shoots
  • mascarpone cheese
    1 tablespoon
    mascarpone cheese
  • grated Parmesan cheese
    1 1/2 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 8" medium pot

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Place vegetable stock and 1¼ cups water in a small pot and bring to a boil over high heat, then remove from heat and cover to keep warm. Meanwhile, if leeks arrived with dark green tops, trim and discard them. Halve leeks lengthwise, then cut crosswise into ¼-inch half-moons. Place in a medium bowl of cold water, separating pieces with your fingers, to let dirt sink to bottom. Rinse chives and thinly slice. Halve lemon.

  2. Prepare Corn

    Prepare Corn

    Shuck corn, discarding husks and silk. Using the large holes of a box grater, grate 1 ear over a medium bowl. Slice off whole kernels from remaining cob and add to bowl. Try laying the cob flat on your cutting board, rather than standing it on its ends, to safely cut 1 side at a time.

  3. Toast Rice

    Toast Rice

    Remove leeks from water. Pat dry with paper towel. Rinse bowl from leeks, pat dry with paper towel, and set aside until Step 5. Heat half of butter in a medium pot over medium heat. When butter is foamy, add leeks and sauté, stirring, until softened, 5 minutes. Increase heat to medium high and add rice to pot. Cook, stirring frequently, until toasted and translucent, 2-3 minutes more.

  4. Cook Rice

    Cook Rice

    Stir wine into pot with toasted rice and cook until liquid is mostly absorbed, 1 minute. Pour in warm vegetable stock and season with ½ teaspoon salt. Increase heat to high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until liquid is almost fully absorbed and rice is mostly tender, about 12 minutes. 

  5. Season Pea Shoots

    Season Pea Shoots

    While rice cooks, rinse pea shoots and cut crosswise into 2-inch pieces. In medium bowl from leeks, combine 1 squeeze lemon juice and 1 tablespoon olive oil. Season with ⅛ teaspoon salt and pepper as desired and whisk to combine. Add pea shoots and half of chives to bowl with dressing. Wait to toss until ready to serve. Use remaining lemon to brighten a glass of water.

  6. Finish and Plate Risotto

    Finish and Plate Risotto

    Stir grated corn and whole corn kernels into pot with risotto over medium-low heat and cook until bright yellow and creamy, 3-4 minutes. Remove from heat. Stir in mascarpone, Parmesan, remaining chives, and remaining butter. Taste and add salt and pepper. Toss pea shoots. Divide risotto between serving bowls. Garnish with pea shoots. Dig in!

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