Creamy almond milk and sweetcorn risotto

Creamy almond milk and sweetcorn risotto

20 mins Prep · 50 mins Cook

This velvety and rich risotto combines every part of the Italian dish that we love, minus the dairy. Add sweetcorn for a summery-sweet finish

Created by Spinneys
Prep time 20 minutes
Cook time 50 minutes
Serves 4
Cuisine Italian
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 724
Fat 41g
Saturates 28.3g
Protein 13.5g
Carbs 86.3g
Sugars 18.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Pour the stock into a large pot placed over a high heat. Bring to a boil. Add the sweetcorn and boil until soft.


Remove the corn and keep the stock gently simmering.


Cut the kernels off the cob and place the cobs back into the stock.


Finely chop the onion.


Heat the olive oil in a heavy-based saucepan and sauté the onion until soft.


Add the arborio and mix until the rice starts turning golden brown.


Add a ladleful of the simmering stock to the saucepan and stir continuously until all the stock has been absorbed. Continue adding a ladleful of stock at a time while stirring until all the stock is finished then start adding the almond milk. After 40 minutes the rice should be al dente.


Grate in the cheese and add the corn kernels. Season well.


Serve the risotto with extra cheese shavings, black pepper and a drizzle of the olive oil.