Corn Risotto

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

cups Progresso™ chicken broth (from two 32-oz cartons)

green onions

1/4

cup olive oil

1 1/2

cups uncooked short-grain Arborio rice

cups fresh corn kernels (from about 3 ears corn)

1/3

cup grated fresh Parmesan cheese (1 1/3 oz)

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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.