LIME BASIL RISOTTO

Lime Basil Risotto image

Provided by Matt Lee And Ted Lee

Time 45m

Yield 4 servings

Number Of Ingredients 10

Previous Next

Ingredients

3 cups chicken broth
2 cups corn kernels (from about three ears)
1 1/2 cups chopped lime basil leaves, loosely packed
3 tablespoons unsalted butter
1/2 cup chopped onion
2 cups arborio rice
3/4 cup white wine
Juice of one small lime
Salt and pepper to taste
Grated Parmesan to taste

Steps:

Bring chicken broth and 3 cups water to a simmer. Puree 1 cup of corn with 3/4 cup basil leaves, and reserve.
Melt butter in a large saucepan over medium heat. Add onion; stir until translucent. Add rice to pan and stir. Add wine and continue stirring until liquid is absorbed by rice, about a minute.
Add hot chicken broth 1 cup at a time, stirring continuously, until 4 cups of broth are absorbed, about 15 minutes. Stir in corn-basil puree and 1/2 cup broth and stir about 10 minutes, until rice is tender. Add more broth as necessary to keep mixture from scorching.
When rice is done, stir in remaining cup of corn kernels, lime juice and remaining 3/4 cup chopped basil leaves. Add salt, pepper and Parmesan to taste.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 5 grams, Carbohydrate 109 grams, Fat 12 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 1038 milligrams, Sugar 7 grams, TransFat 0 grams