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

Once the onions are softened, add 3 minced garlic cloves to the pan and sauté for an additional minute.

Pour in 1 cup of Arborio rice and toast it for about 2 minutes, stirring constantly.

Add 1 cup of dry white wine to the toasted rice and stir well. Allow it to simmer until the wine is fully absorbed.

Begin adding 4 cups of warm vegetable broth, one ladle at a time, stirring frequently.

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

Remove the pot from heat and stir in ½ cup of grated Parmesan cheese and 2 tablespoons of butter.

Finally, season the risotto with salt and black pepper to taste, adjusting for flavor.