Shallot & Corn Risotto

By LaurenCocch16

Ingredients

• 1 tsp olive oil
• 1/4 cup dry sherry or water
• 3 Tbsp minced shallots
• 3 1/2 cups chicken broth, warmed in pot
• 2 Tbsp minced sweet red peppers
• 1 cup arborio rice
• 2 cups whole-kernel corn
• 1 Tbsp parsley, minced
• salt & pepper

Preparation

Step 1

1. In 2-qt saucepan, heat the oil & sherry/water to bubbling over medium-high heat. Add shallots and 1/4 cup of broth; cook and stir for 3 minutes, or until shallots are soft but not browned. Add the red peppers; cook & stir for 3 minutes.

2. Add the rice; cook and stir 1 minute. Add 1/2 cup of warmed broth. Stirring continuously, cook until liquid has been absorbed. Add another 1/2 cup of broth; cook and stir until absorbed. Cook and stir for 25 minutes, adding more broth only after previous additions have been absorbed, or until rice is creamy and tender.

3. Remove from heat. Add corn and parsley. (If Frozen corn, keep heated until corn is heated through.) Add salt & pepper to taste.