Corn Risotto

Corn and rice go Italian with a creamy cook-it-slow process.

  • prep time 40 min
  • total time
  • ingredients 6
  • servings 8

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)
  • 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
    9%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    3mg
    3%;
    Sodium
    570mg
    570%;
    Total Carbohydrate
    29g
    29%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    4%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    2 Starch; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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