green chile corn risotto

green chile corn risotto

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Risotto:

  • 2

    cups uncooked corn

  • 4

    cups chicken broth

  • 2

    T unsalted butter

  • 1

    shallot, minced

  • 1

    cup Arborio rice

  • ¼

    cup chopped green chiles

  • kosher salt and black pepper

  • ¼

    cup pepper jack cheese, grated

Directions

puree 1 cup of the uncooked corn in a food processor until smooth. In a saucepan, heat the chicken broth to a simmer. In a large skillet over medium heat, melt the butter. Add the shallot and saute until soft, about 2 minutes. Add the rice and saute, stirring, 3 minutes. Stir in one cup of the chicken broth and the pureed corn and cook, stirring frequently, until the liquid has been absorbed, 5-7 minutes. Continue add the chicken broth, 1 cup at a time, stirring frequently and waiting until the previous addition has been absorbed before adding more. After the last cup of broth has been absorbed, let the risotto cook 3 minutes more, stirring. Add the remaining corn and the chiles and cook 2 minutes more. Remove from heat and stir in the cheese and salt and pepper to taste.


Nutrition

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