In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté for about 5 minutes.

Introduce 2 minced garlic cloves and cook for an additional minute until fragrant.

Stir in 1 cup of Arborio rice and toast for about 2 minutes until lightly translucent.

Pour in ½ cup of dry white wine and stir until absorbed, about 2 minutes.

Gradually add 4 cups of warm vegetable broth, one ladleful at a time, stirring often for about 18-20 minutes.

Stir in 1 cup of sweet corn kernels when half of the broth is left, continuing to add the remaining broth.

Once the rice is al dente, remove from heat and stir in ½ cup of grated Parmesan and 2 tablespoons of unsalted butter.

Season with salt and freshly ground black pepper to taste.

Spoon the risotto into bowls, garnished with chopped fresh parsley and extra Parmesan if desired.