Corn Risotto

Name: Corn Risotto
Ingredients: 1 lb frozen corn; 12 lb frozen peas; 1 cup sliced mushrooms; 2 cups heavy cream; 2 cups chicken broth; 12 bunch fresh chives, chopped; 2 garlic cloves, if desired (or more); 12-1 cup of very finely grated parmesan cheese; 14 cup butter

9 ingredients

6 steps

Ingredients

1 lb frozen corn
12 lb frozen peas
1 cup sliced mushrooms
2 cups heavy cream
2 cups chicken broth
12 bunch fresh chives, chopped
2 garlic cloves, if desired (or more)
12-1 cup of very finely grated parmesan cheese
14 cup butter

Directions

1

Thaw out the frozen corn and peas by running them under warm water in a strainer.
2

Saute garlic, butter, mushrooms and chives in a large pan until butter is completely melted and mushrooms are soft.
3

Add corn and peas and cook for about 2 minutes.
4

Add the broth to the pan and bring to a boil.
5

Cook until almost completely reduced and then add the cream to the pan.
6

Once it has completely reduced, put into serving bowl or casserole dish and mix in parmesan until melted and serve.