Lime Basil Risotto

Name: Lime Basil Risotto
Ingredients: 3 cups chicken broth; 2 cups corn kernels (from about three ears); 1 1/2 cups chopped lime basil leaves, loosely packed; 3 tablespoons unsalted butter; 1/2 cup chopped onion; 2 cups arborio rice; 3/4 cup white wine; Juice of one small lime; Salt and pepper to taste; Grated Parmesan to taste

10 ingredients

11 steps

Ingredients

3 cups chicken broth
2 cups corn kernels (from about three ears)
1 1/2 cups chopped lime basil leaves, loosely packed
3 tablespoons unsalted butter
1/2 cup chopped onion
2 cups arborio rice
3/4 cup white wine
Juice of one small lime
Salt and pepper to taste
Grated Parmesan to taste

Directions

1

Bring chicken broth and 3 cups water to a simmer.
2

Puree 1 cup of corn with 3/4 cup basil leaves, and reserve.
3

Melt butter in a large saucepan over medium heat.
4

Add onion; stir until translucent.
5

Add rice to pan and stir.
6

Add wine and continue stirring until liquid is absorbed by rice, about a minute.
7

Add hot chicken broth 1 cup at a time, stirring continuously, until 4 cups of broth are absorbed, about 15 minutes.
8

Stir in corn-basil puree and 1/2 cup broth and stir about 10 minutes, until rice is tender.
9

Add more broth as necessary to keep mixture from scorching.
10

When rice is done, stir in remaining cup of corn kernels, lime juice and remaining 3/4 cup chopped basil leaves.
11

Add salt, pepper and Parmesan to taste.