1 C. uncooked corn
\n4 C. chicken broth
\n4 T. butter
\n1 minced shallot
\n1 C. Arborio rice
\n1 C. cooked corn
\n1\/2 tsp. fresh thyme leaves
\nSalt and freshly ground black pepper to taste
\n1\/4 C. grated Parmesan<\/p>\n
Puree 1 C. uncooked corn in a food processor until smooth. In a saucepan, heat 4 C. chicken broth to a simmer. In a large skillet, melt 4 T. butter. Add 1 minced shallot and saut\u00e9 until soft, about 2 minutes. Add 1 C. Arborio rice and saut\u00e9, stirring, 3 minutes. Stir in 1 C. of the chicken broth and the pureed corn; cook, stirring, until the rice has absorbed the liquid, 5 to 7 minutes. Continue with the remaining broth, adding 1 C. at a time. After the last C. of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add 1 C. cooked corn and 1\/2 tsp. fresh thyme leaves; cook 2 minutes more. Stir in salt and freshly ground black pepper to taste and 1\/4 C. grated Parmesan.<\/p>\n
Yield: 4 servings
\nCalories: 270
\nFat: 11g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. uncooked corn 4 C. chicken broth 4 T. butter 1 minced shallot 1 C. Arborio rice 1 C. cooked corn 1\/2 tsp. fresh thyme leaves Salt and freshly ground black pepper to taste 1\/4 C. grated Parmesan Puree 1 C. uncooked corn in a food processor until smooth. In a saucepan, heat 4 C. chicken broth to a simmer. In a large skillet, melt 4 T. butter. Add 1 minced shallot and saut\u00e9 until soft, about 2 minutes….<\/p>\n