Corn Risotto

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.