Fresh Corn Risotto
By á-2052
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Ingredients
- 2 cups fresh corn kernels
- 2 T olive oil
- 2 green onions, chopped
- 1 cup Arborio rice
- 3 to 4 cups hot vegetable or chicken broth
- 1/3 cup grated parmiagiano
Details
Servings 8
Preparation
Step 1
Puree 1 cup corn kernels; set aside
Heat oil in large saucepan;
add green onion and saute 2 minutes.
Add rice and saute 2 minutes.
Add hot broth, 1/2 cup at a time, cooking and stirring until absorbed before adding more.
Add corn (kernels plus puree) with last 1/2 cup of broth. Stir in cheese and serve.
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