Corn Risotto

(2)
  1 reviews
  • 40 min prep time
  • total time
  • 6 ingredients
  • 8 servings

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)

Directions

  1. 1 Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
  2. 2 Meanwhile, chop green onions, separating white portion from green tops. Reserve chopped green tops.
  3. 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. 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. 5 Stir in cheese. Sprinkle with chopped green onion tops.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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