Fresh corn risotto

6 Servings

Ingredients

Quantity Ingredient
31½ ounce Low-sodium chicken broth, (3 cans)
2 cups Corn, cut from cob (4 large ears) divided
2 teaspoons Extra-virgin olive oil
⅓ cup Thinly sliced green onions
1¼ cup Arborio or other short-grain rice, uncooked
⅓ cup Chablis or other dry white wine
¼ cup Chopped fresh basil
2 tablespoons Grated Parmesan cheese
¼ teaspoon Salt
⅛ teaspoon Ground pepper

Directions

Place broth in a medium saucepan; bring to a simmer. (Do not boil). Keep warm over low heat.

Position knife blade in food processor bowl; add 1 cup corn. Process until almost smooth; set aside.

Heat oil in a large saucepan over medium heat. Add green onions; saute 2 minutes. Add rice; stir well. Add wine; bring to a boil. Cook 1 minute or until liquid is nearly absorbed. Stir in 1 cup warm broth; cover, reduce heat to low, and cook 5 minutes. Stir in 1 cup warm broth; cover and cook 10 minutes. Stir in 1 cup warm broth; cover and cook 5 minutes. Stir in remaining 1 cup warm broth, corn puree, remaining 1 cup corn kernels, and basil; cover and cook 5 minutes or until liquid is nearly absorbed. Remove from heat; stir in Parmesan cheese, salt, and pepper. Yield: 6 servings (serving size: 1 cup).

Per serving: 236 Calories; 3g Fat (10% calories from fat); 12g Protein; 45g Carbohydrate; 1mg Cholesterol; 438mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 82 Posted to MC-Recipe Digest V1 #442 by igor@... on Jan 28, 1997.

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