Corn Risotto

Name: Corn Risotto
Prep time: 40 min
Yield: 8
Cuisine: Italian
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)

2 Ratings

1 Reviews

Prep 40 min
Total 0 min
Ingredients 6
Servings 8

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

By Pillsbury Kitchens

Updated May 30, 2008

Make With

Progresso Broth

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.