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

Add the minced garlic and sauté for an additional minute until fragrant.

Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more.

Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

In the last 5 minutes of cooking, stir in the sweet corn.

Once the risotto is cooked, remove from heat and stir in the butter and grated Parmesan cheese until melted and creamy.

Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.