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Corn Risotto

(2)

1 reviews

40 min prep time
0 min 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
Protein: 8g

% 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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