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Corn Risotto

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Corn Risotto
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  • Prep 40 min
  • Total 0 min
  • Ingredients 6
  • Servings 8
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Corn and rice go Italian with a creamy cook-it-slow process.
By Pillsbury Kitchens
Updated May 30, 2008

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)
Make With
Make With
Progresso Broth

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.

Nutrition Information

230 Calories, 9g Total Fat, 8g Protein, 29g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
230
Calories from Fat
80
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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