Corn Risotto

Name: Corn Risotto
Ingredients: 9 1/2 cups canned vegetable broth (about 6 (14 1/2-ounce) cans), divided; 1/4 teaspoon saffron threads, crushed; 1 1/2 cups fresh corn cut from cob, divided; 1 cup soy beverage or skim milk; 1 1/2 cups diced onion; 1/2 cup sherry; 3 garlic cloves, minced; 2 cups uncooked Arborio rice; 1 1/2 teaspoons minced fresh oregano; 1/2 teaspoon pepper

10 ingredients

4 steps

Ingredients

9 1/2 cups canned vegetable broth (about 6 (14 1/2-ounce) cans), divided
1/4 teaspoon saffron threads, crushed
1 1/2 cups fresh corn cut from cob, divided
1 cup soy beverage or skim milk
1 1/2 cups diced onion
1/2 cup sherry
3 garlic cloves, minced
2 cups uncooked Arborio rice
1 1/2 teaspoons minced fresh oregano
1/2 teaspoon pepper

Directions

1

Combine 1/4 cup broth and saffron in a small bowl; set aside.
2

Combine 1 cup corn and soy beverage in blender or food processor, and process until smooth. Pour into a bowl; stir in remaining corn. Set aside.
3

Bring remaining 9 1/4 cups broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
4

Combine onion, sherry, and garlic in a large Dutch oven; cook over medium-high heat 5 minutes or until tender. Add rice; cook 5 minutes, stirring constantly. Stir in saffron mixture, 4 cups warm broth, oregano, and pepper; cook 8 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total). Remove from heat; stir in the corn mixture. Serve with Smoked Bean Ragout.