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

Stir in minced garlic and cook for an additional minute, avoiding browning the garlic.

Add Arborio rice, stirring to coat each grain in oil and toast for about 2 minutes until lightly translucent.

Pour in dry white wine, stirring continuously until fully absorbed, about 2-3 minutes.

Gradually add warm vegetable broth, one ladle at a time, stirring constantly for 18-20 minutes until creamy.

Once half of the broth is added, stir in sweet corn kernels and continue adding broth until the rice is al dente.

Remove from heat and stir in grated Parmesan cheese and butter until melted and creamy.

Season with salt and black pepper to taste. Serve garnished with fresh parsley and extra Parmesan if desired.