Recipe - Fresh Corn Risotto

31 One half ounce Lowsodium chicken broth, (3
cans)
2 cup Corn, cut from cob (4 large
ears) divided
2 teaspoon Extravirgin olive oil
1/3 cup Thinly cut or sliced up green onions
1 One fourth cup Arborio or other shortgrain
rice, uncooked
1/3 cup Chablis or other dry white
wine
One fourth cup Chopped fresh basil
2 tablespoon Grated Parmesan cheese
One fourth teaspoon Salt
1/8 teaspoon Ground pepper

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 MCRecipe Digest V1 #442 by igor@digex.net on Jan 28, 1997.