Corn and rice go Italian with a creamy cook-it-slow process.
Corn Risotto
- Prep Time 40 min
- Total 0 min
- Ingredients 6
- Servings 8
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
Progresso Broth
Instructions
-
Step1Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
-
Step2Meanwhile, chop green onions, separating white portion from green tops. Reserve chopped green tops.
-
Step3Heat oil in large saucepan over medium heat until hot. Add white portion of chopped onions; cook 3 to 4 minutes or until tender.
-
Step4Add 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.
-
Step5Stir in cheese. Sprinkle with chopped green onion tops.
Nutrition
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;
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