Hands-On Time
40 Mins
Total Time
40 Mins
Serves 4-6

How to Make It

Step 1

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

Step 2

In a saucepan, heat the chicken broth.

Step 3

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.

Step 4

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.

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