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

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

Add 1 cup of Arborio rice, stirring constantly for about 2 minutes until slightly translucent.

Pour in ½ cup of dry white wine, stirring until fully absorbed, about 2 minutes.

Gradually add 4 cups of warm vegetable broth, one ladle at a time, stirring frequently.

When half of the broth has been added, stir in 1 cup of sweet corn kernels.

Once perfectly cooked, remove from heat and stir in ½ cup of grated Parmesan cheese and 2 tablespoons of unsalted butter until melted.

Season with salt and black pepper to taste, and serve immediately garnished with fresh parsley.