Rating: 3 stars
27 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 8
  • 2 star values: 8
  • 1 star values: 3
  • 27 Ratings
Adele Q. Brown

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Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4-6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, puree 1 cup of the corn until smooth.

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  • In a saucepan, heat the chicken broth.

  • In a large skillet, melt the butter. Add the shallot and cook until soft, about 2 minutes. Add the rice and cook, stirring, 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn. Cook, stirring, until the rice has absorbed the liquid, 5 to 7 minutes. Continue cooking with the remaining broth, adding 1 cup at a time.

  • After the last cup of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add the remaining cup of corn and thyme; cook 2 minutes more. Stir in the Parmesan and salt and black pepper to taste.

Nutrition Facts

396 calories; fat 15g; saturated fat 9g; cholesterol 35mg; sodium 837mg; protein 13g; carbohydrates 55g; sugars 4g; fiber 3g; iron 2mg; calcium 74mg.
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