Toasted Corn & Sage Harvest Risotto

By samara72

Ingredients

• 1 tbsp olive oil
• 1 c fresh or drained, canned whole kernel corn
• 1 large orange or red pepper, chopped (about 1 cup)
• 1 medium onion, chopped (about 1/2 cup)
• 1 3/4 c uncooked long grain rice
• 4 c swanson chicken broth
• 1 tsp ground sage
• 1 can (10 3/4 oz) condensed cream of celery soup
• 1/4 c grated parmesan cheese

Preparation

Step 1

Heat oil in 4 qt saucepan over medium heat, add corn, pepper & onion, cook for 6 minutes or until the veggies start to brown.
Add the rice & cook 30 seconds, stirring constantly, stir in the broth & sage, heat to a boil, reduce heat to low, cover & cook 20 minutes or until rice is tender & liquid is absorbed.
Stir in the soup, cook for 2 minutes more, stirring occasionally until heated through, sprinkle w/cheese