• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Fresh Corn Risotto

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 31 1/2 oz Low-sodium chicken broth, (3
  • -cans)
  • 2 c Corn, cut from cob (4 large
  • -ears) divided
  • 2 ts Extra-virgin olive oil
  • 1/3 c Thinly sliced green onions
  • 1 1/4 c Arborio or other short-grain
  • -rice, uncooked
  • 1/3 c Chablis or other dry white
  • -wine
  • 1/4 c Chopped fresh basil
  • 2 tb Grated Parmesan cheese
  • 1/4 ts Salt
  • 1/8 ts Ground pepper

 Directions

Place broth in a medium saucepan; bring to a simmer. (Do not boil). Keep
warm over low heat.

Position knife blade in food processor bowl; add 1 cup corn. Process until
almost smooth; set aside.

Heat oil in a large saucepan over medium heat. Add green onions; saute 2
minutes. Add rice; stir well. Add wine; bring to a boil. Cook 1 minute or
until liquid is nearly absorbed. Stir in 1 cup warm broth; cover, reduce
heat to low, and cook 5 minutes. Stir in 1 cup warm broth; cover and cook
10 minutes. Stir in 1 cup warm broth; cover and cook 5 minutes. Stir in
remaining 1 cup warm broth, corn puree, remaining 1 cup corn kernels, and
basil; cover and cook 5 minutes or until liquid is nearly absorbed. Remove
from heat; stir in Parmesan cheese, salt, and pepper. Yield: 6 servings
(serving size: 1 cup).

Per serving: 236 Calories; 3g Fat (10% calories from fat); 12g Protein; 45g
Carbohydrate; 1mg Cholesterol; 438mg Sodium

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