Fresh Corn Risotto

By á-2052

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

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.