Skip to main content

Corn Risotto

(0 reviews)
Corn Risotto
  • Prep Time 40 min
  • Total Time 0 min
  • Servings 8
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

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

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)

Directions

  • 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 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
230
(
Calories from Fat
80
)
Daily Value
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.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet