2 C. fresh corn kernels (about 3 large ears)
\nCooking spray
\n5 C. fat-free, low-sodium chicken broth
\n2 tsp. olive oil
\n1\/2 C. minced shallots
\n2-1\/4 C. short-grain rice
\n1\/2 C. dry vermouth or vodka
\n4 C. chopped roasted chicken breast
\n1\/3 C. fat-free half-and-half
\n1\/4 C. thinly sliced green onions
\n1\/4 tsp. freshly ground black pepper
\n1\/2 C. (2 oz.) grated fresh Asiago cheese
\n3 slices 40%-less-fat bacon, cooked and crumbled<\/p>\n
Preheat broiler. Place corn on a baking sheet coated with cooking spray. Broil 7 minutes or until lightly browned. Remove from baking sheet, and set aside. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat oil in a large Dutch oven over medium-high heat. Add shallots and garlic; saut\u00e9 2 minutes or until tender. Reduce heat to medium. Add rice; cook 1 minute, stirring constantly. Add vermouth; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium-low. Add broth, 1\/2 C. at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total). Gently stir in chicken and corn. Add half-and-half, green onions and black pepper. Cook until thoroughly heated (do not boil). Sprinkle each serving evenly with cheese and bacon. Serve immediately.<\/p>\n
Yield: 8 servings
\nCalories: 363
\nFat: 7g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 C. fresh corn kernels (about 3 large ears) Cooking spray 5 C. fat-free, low-sodium chicken broth 2 tsp. olive oil 1\/2 C. minced shallots 2-1\/4 C. short-grain rice 1\/2 C. dry vermouth or vodka 4 C. chopped roasted chicken breast 1\/3 C. fat-free half-and-half 1\/4 C. thinly sliced green onions 1\/4 tsp. freshly ground black pepper 1\/2 C. (2 oz.) grated fresh Asiago cheese 3 slices 40%-less-fat bacon, cooked and crumbled Preheat broiler. Place corn on a baking sheet…<\/p>\n