SWEET CORN RISOTTO
Make this Sweet Corn Risotto extra creamy and cheesy with the help of cream cheese and Parmesan. This Sweet Corn Risotto is easy to make with basil, butter and corn on the cob.
Provided by My Food and Family
Categories Rice
Time 40m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Cut kernels from corn cobs; set aside. (You should have about 2-1/2 cups corn kernels.) Melt butter in large skillet on medium heat. Add onions; cook 6 min. or until crisp-tender, stirring frequently.
- Add 1 cup broth; cook and stir until liquid is absorbed. Repeat with remaining broth, adding 1 cup at a time and cooking until all the broth is added, liquid is absorbed and rice is tender. (This will take about 23 min.)
- Stir in corn and cream cheese spread; cook and stir 2 min. or until cream cheese is melted. Remove from heat; stir in Parmesan. Top with basil.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 3 g, Protein 6 g
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