In a large saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 small finely chopped onion, stirring frequently for about 5 minutes until it becomes translucent.

Stir in 2 minced cloves of garlic and cook for an additional minute.

Add 1 cup of Arborio rice to the pan, stirring continuously for about 2 minutes until the rice is lightly toasted.

Pour in ½ cup of dry white wine, stirring gently until it is fully absorbed into the rice.

Begin adding 4 cups of warm vegetable broth, one ladleful at a time, while stirring constantly.

When you’ve added about half of the broth, stir in 1 cup of sweet corn.

Once the rice is cooked to creamy perfection, remove the pan from heat and fold in ½ cup of grated Parmesan cheese and 2 tablespoons of butter.

Finally, season your risotto with salt and freshly ground black pepper to taste and serve immediately, garnished with 2 tablespoons of chopped fresh parsley.