Free Recipe Fresh Corn Risotto
Recipe Type: Free Vegetable Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Fresh Corn Risotto Recipe
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
Fresh Corn Risotto Preparation
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 Recipe by: Cooking Light, Jul/Aug 1994, page 82 Posted to MC-Recipe Digest V1 #442 by igor@digex.net on Jan 28, 1997.
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