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Summer Asparagus Sweet Corn Risotto

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You're going to fall in love with this Summer Asparagus Sweet Corn Risotto! It's a creamy, dairy-free summer dinner made with arborio rice, seasonal veggies, white wine, vegan “chicken” broth, dairy-free parmesan, lemon, and basil! It’s elegant but approachable, perfect for warm-weather entertaining, and one of those summer recipes that feels cozy and fresh at the same time.

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Summer Asparagus Sweet Corn Risotto

Risotto will always have a special place in my heart because it’s one of the very first dishes I ever learned to cook.

There’s something almost therapeutic about slowly stirring the rice, watching it transform into something rich, creamy, and comforting over time. It’s simple, but it feels intentional. It’s the kind of dish that makes you slow down just enough to actually enjoy the process.

Traditionally, risotto gets much of that luxurious texture from butter and plenty of Parmesan, which makes it undeniably delicious but also pretty heavy. This dairy-free version captures everything I love about a classic risotto while feeling so much lighter and fresher.

Sweet summer corn…

Tender asparagus, fresh basil, and a splash of white wine let peak-season produce take center stage, while dairy-free Parmesan adds just enough richness and umami to make every bite feel indulgent. It’s cozy without weighing you down, elegant enough for dinner with friends, and exactly the kind of meal I crave when summer produce is at its absolute best. And yes, it’s still everything risotto should be: creamy, comforting, savory, and spoonable.

Why You’ll Love This Summer Risotto!

You’ll love this summer risotto because it gives you all the comfort of a classic risotto, but with a bright seasonal twist. The sweet corn adds little bursts of juicy sweetness, the asparagus brings a fresh green bite, and the lemon and basil keep the whole dish from feeling too rich.

It’s also completely dairy-free, but you would never know it! Arborio rice naturally releases starch as it cooks, creating a signature creamy texture without heavy cream. A little dairy-free butter and dairy-free parmesan, like Panacheeza, add richness and savory depth, while the vegan “chicken” bouillon gives the broth enough flavor to carry the whole dish.

Whether you’re hosting, making a special meal to share with the people you love the most, or just feel like slowing down the process and enjoying it, make this sweet corn risotto.

Summer Asparagus Sweet Corn Risotto Ingredients

Every ingredient in this sweet corn risotto has a purpose. Risotto is simple, so each piece matters. Here’s what you’ll need!

Dairy-Free Butter: adds richness and helps soften the vegetables and aromatics. You can also use a splash of broth to keep the recipe lighter, but the butter does add that classic risotto butteriness.
Shallots: bring a soft, sweet onion flavor that melts into the risotto. They’re a little more delicate than regular onion, which works beautifully here.
Garlic: adds savory depth. It only needs about 30 seconds in the pan, so it becomes fragrant without burning.
Fresh Asparagus: is what brings the freshness, a pop of colour and the taste of summer produce!
Fresh Sweet Corn: If you can use corn straight from the cob, this is the time! Sweet corn adds natural sweetness, juicy texture, and summer nostalgia.
Arborio Rice: essential for risotto because it has a high starch content, which helps create that creamy texture as you slowly add warm broth and stir. This is what makes risotto feel rich without needing cream like traditional risotto.
Dry White Wine: adds acidity and depth. It cooks down and gives the rice a subtle brightness that balances the sweetness of the corn and richness of the parmesan.
Edward & Sons bouillon Vegan “Chicken” Bouillon: these cubes are the only ones I trust! They create a savory broth that makes the risotto taste layered and comforting. Starting with flavorful broth is one of the easiest ways to make the best vegan risotto.
Panacheeza Dairy-Free Parmesan: my favorite is panacheeza for obvious reasons! It totally tastes like parm and brings the umami, savory deepness that risotto needs!
Fresh Lemon Juice: brightens everything at the end. It keeps the risotto from feeling too heavy and makes the asparagus and corn taste even fresher.
Fresh Basil: adds a sweet, aromatic finish that makes the whole dish feel summery.
Toasted Pine Nuts: optional, but lovely if you’re into a little crunch and nuttiness on top.

How to Make This Summer Asparagus Sweet Corn Risotto

Follow these steps to make this risotto recipe!

Warm the Broth and Sauté the Vegetables

Bring the water to a gentle simmer in a small saucepan and dissolve the vegan “chicken” bouillon cubes. Keep the broth warm while you make the risotto. Warm broth helps the rice cook evenly and keeps the texture creamy.

In a large saucepan or deep skillet, melt butter over medium heat, add chopped asparagus and sauté for 2–3 minutes, just until bright green and slightly tender. Stir in corn and cook for another 30–60 seconds. Transfer the veggies to a plate and set them aside. Adding them back at the end keeps them fresh, colorful, and perfectly tender.

Toast the Rice

Add the second tablespoon of dairy-free butter or a splash of broth to the same pan. Stir in the shallots and cook for about 2 minutes, until softened. Add the garlic and cook for another 30 seconds, just until fragrant. Add the arborio rice and cook for 2 minutes, stirring frequently, until the grains are lightly toasted. This step helps the rice hold its structure while still releasing starch as it cooks.

Add Wine and Slowly Stir in Broth

Pour in the white wine and cook until it has almost completely absorbed.

Begin adding the warm broth one ladle at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding the next ladle. Continue this process until the rice is tender and creamy with a slight bite remaining, about 18–20 minutes.

This is where the magic happens. The rice slowly releases starch, turning the broth into a naturally creamy sauce. No dairy required.

Finish Until Creamy and Bright

Remove the pan from the heat and stir in the dairy-free parmesan, lemon juice, chopped basil, reserved vegetables and the optional additional cashew cream. Season generously with salt and freshly cracked black pepper. If the risotto is thicker than you’d like, stir in an extra splash of warm broth until it reaches your perfect consistency.

Serve immediately with extra dairy-free parmesan, fresh basil, cracked black pepper, flaky sea salt, and lemon wedges for squeezing over the top.

Asparagus Risotto Serving Suggestions

This dairy free risotto is beautiful on its own, but it also pairs really well with simple sides. Serve it with a crisp green salad, roasted tomatoes, grilled vegetables, sautéed greens, or crusty bread. It would also be lovely with grilled tofu or a simple arugula salad with lemon.

If you’re serving wine, go for something crisp and bright, like sauvignon blanc or pinot grigio, to balance the creaminess!

How to Reheat Risotto

To reheat risotto, add it to a pan over low heat with a splash of warm broth, water, or dairy-free milk. Stir gently until creamy and warmed through. Add more liquid as needed because the rice will continue to absorb moisture in the fridge. Finish with a little extra dairy-free parmesan, lemon juice, or fresh basil to bring it back to life.

Tips for Making the Best Vegan Risotto

Use arborio rice. The starch is what gives risotto its creamy texture, so this is not the best place to swap in regular long-grain rice.
Add broth slowly. Risotto needs time to absorb each ladle of liquid before you add the next.
Stir often, but not obsessively. You don’t need to stand there panicking, but frequent stirring helps release starch and prevent sticking.
Finish off the heat. Stirring in the dairy-free parmesan, lemon, basil, and vegetables after removing the pan from heat keeps everything fresh and creamy.
Taste at the end. Risotto needs enough salt, acid, and umami to really shine; don’t be afraid to add a little more of something if you feel it needs it.

Dairy Free Risotto FAQ

What is the secret to a good risotto? The secret to a good risotto is patience, warm broth, arborio rice, and seasoning as you go. Adding broth gradually and stirring frequently is what makes the dish feel creamy and luxurious.

Is risotto healthy? Risotto can absolutely be part of a balanced meal, especially when it’s made with plenty of vegetables! This version is totally plant based and made with whole ingredients, which makes it lighter.

Did you make this recipe?

I would love to hear about your experience! Leave a rating and review below and let me know how you liked this recipe. Try these other delicious summer recipes next:

Summer Orzo Salad

High Protein Creamy Pea Pasta

Rainbow Summer Rolls

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Summer Sweet Corn and Asparagus Risotto (Dairy-Free)

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Course

Calories: 587

Equipment

stove

Ingredients

2 tbsp dairy-free butter, optional
2 large shallots, finely diced
4 cloves garlic, minced
1 bunch asparagus, finely chopped
3 ears fresh sweet corn, kernels removed (about 2 cups)
1½ cups arborio rice
½ cup dry white wine
4 cups water
4 cubes vegan “chicken” bouillon
½ cup dairy-free parmesan, plus more for serving
1 tbsp fresh lemon juice
2 tbsp fresh basil, chopped
salt and freshly cracked black pepper, to taste
¼ cup cashew cream or full fat coconut milk, optional for added creaminess

Optional garnish:

⅓ cup toasted pine nuts, finely chopped
fresh basil, additional dairy-free parmesan, cracked black pepper, flaky sea salt, lemon wedges

Method

Bring the water to a gentle simmer in a small saucepan and dissolve the vegan "chicken" bouillon cubes.
Meanwhile, melt 1 tbsp dairy-free butter (if using) in a large saucepan or deep skillet over medium heat. Alternatively, you can add a splash of the broth to coat the pan.
Add the finely chopped asparagus and sauté for 2–3 minutes, just until bright green and slightly tender. Stir in the fresh corn and cook for another 30–60 seconds. Transfer the vegetables to a plate and set aside.
Add the second tbsp of butter or a splash of broth and add in the shallot and cook for 2 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant. Add the arborio rice to the same pan and cook for 2 minutes, stirring frequently, until the grains are lightly toasted.
Pour in the white wine and cook until it has almost completely absorbed.
Begin adding the warm broth one ladle at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding the next ladle before continuing. Continue adding broth until the rice is creamy and tender with a slight bite remaining, about 18–20 minutes.
Remove the pan from the heat and stir in the optional cashew cream, dairy-free parmesan, lemon juice, chopped basil, and the reserved asparagus and corn. Season generously with salt and freshly cracked black pepper. If the risotto is thicker than you'd like, stir in an extra splash of warm broth until it reaches your desired consistency.
Taste and adjust the seasoning as needed, then serve immediately with additional dairy-free parmesan, fresh basil, cracked black pepper, and lemon wedges for squeezing over the top.

Nutrition

Serving 1servingCalories 587kcalCarbohydrates 87gProtein 13gFat 20gSaturated Fat 5gPolyunsaturated Fat 6gMonounsaturated Fat 5gTrans Fat 1gSodium 172mgPotassium 648mgFiber 7gSugar 10gVitamin A 1034IUVitamin C 15mgCalcium 57mgIron 7mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Let us know how it was!

One Response

Kristin Neubauer says:

July 20, 2026 at 5:27 am

This summer risotto was incredible! Easy to make, light, and so delicious. We used a spoonful as a side dish with grilled salmon and now have plenty for leftovers. I used more chicken broth in place of the white wine….I don’t know if white wine would have changed the taste, but I thought it was delightful as is. We are not big wine drinkers, and didn’t want to be stuck with most of a bottle we’d never drink. Another winner from Jackie!

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5 from 1 vote

Summer Asparagus Sweet Corn Risotto