creamy ham and corn risotto on plate

Creamy Ham and Corn Risotto

  • Author: Christine
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian


Chewy bites of ham, velvety risotto and the subtle sweetness of corn make this Creamy Ham and Risotto a dinnertime favorite! One skillet and 30 minutes are all it takes to get this busy weeknight dish to the table!



  • 2 Tablespoons extra virgin olive oil
  • 1 small red onion
  • 4 garlic cloves, chopped (2 teaspoons)
  • 3 cups uncooked Arborio rice
  • 1 cup dry white wine, or chicken broth
  • Kosher salt and black pepper
  • 8 cups chicken stock, divided
  • 1 (12 ounce) bag frozen corn kernels
  • 2 cups (1 pound) cubed cooked smoked ham, trimmed of any visible fat
  • 8 ounces shredded cheddar cheese (about 2 cups)
  • 1 tablespoon dried chives, plus more for garnish
  • 1/2 cup shredded parmesan cheese


  1. Heat oil in a large, heavy saucepan over medium-high heat until oil is shimmering. Add the onion and garlic and cook, stirring occasionally for 1-2 minutes or until onion is translucent.
  2. Add the rice and cook, continuing to stir until rice becomes opaque, another 2 to 4 minutes. Add the wine (or broth) and stir until the liquid is absorbed, 1 – 2 minutes. Season with salt and pepper. Reduce heat to medium.
  3. Add 2 cups of stock and cook, stirring until absorbed, 5 – 6 minutes. Repeat 2 more times. Add the remaining cup stock and corn and cook, stirring, until rice is tender and corn is heated thru, about 5 to 7 minutes.
  4. Stir in the ham and cook 1 – 2 minutes until warmed through. Remove from heat and stir in cheese until melted. Stir in chives. Season with salt and pepper.
  5. Serve immediately topped with additional chives.


Using wine in cooking is optional…substitute broth in this recipe if not using dry white wine.

Keywords: Risotto,ham,pork,dinner,corn