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Corn Risotto

(2)
  1 reviews
  • 40 min prep time
  • total time
  • 6 ingredients
  • 8 servings
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Corn and rice go Italian with a creamy cook-it-slow process.

Ingredients

5
cups Progresso™ chicken broth (from two 32-oz cartons)
3
green onions
1/4
cup olive oil
1 1/2
cups uncooked short-grain Arborio rice
2
cups fresh corn kernels (from about 3 ears corn)
1/3
cup grated fresh Parmesan cheese (1 1/3 oz)

Steps

  • 1 Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
  • 2 Meanwhile, chop green onions, separating white portion from green tops. Reserve chopped green tops.
  • 3 Heat oil in large saucepan over medium heat until hot. Add white portion of chopped onions; cook 3 to 4 minutes or until tender.
  • 4 Add rice; cook and stir until thoroughly heated. Add 1/2 cup hot broth; cook and stir until almost all liquid is absorbed. Continue adding broth 1/2 cup at a time, cooking and stirring for about 30 minutes or until rice is creamy but still firm in the center, adding corn during last 10 minutes of cooking time. There may be a small amount of broth remaining.
  • 5 Stir in cheese. Sprinkle with chopped green onion tops.
  • 1 Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
  • 2 Meanwhile, chop green onions, separating white portion from green tops. Reserve chopped green tops.
  • 3 Heat oil in large saucepan over medium heat until hot. Add white portion of chopped onions; cook 3 to 4 minutes or until tender.
  • 4 Add rice; cook and stir until thoroughly heated. Add 1/2 cup hot broth; cook and stir until almost all liquid is absorbed. Continue adding broth 1/2 cup at a time, cooking and stirring for about 30 minutes or until rice is creamy but still firm in the center, adding corn during last 10 minutes of cooking time. There may be a small amount of broth remaining.
  • 5 Stir in cheese. Sprinkle with chopped green onion tops.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
230
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
3mg
1%
Sodium
570mg
24%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
4%
Sugars
2g
2%
Protein
8g
8%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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