Scallion And Corn Risotto

Name: Scallion And Corn Risotto
Ingredients: 2 to 2-1/2 cups vegetable broth; 1 cup whole kernel corn; 1 medium shallot, minced; 3 tablespoons olive oil; 1 cup Arborio rice; 1/4 cup dry white wine; 2 whole scallions, sliced into thin rounds; 1 cup canned creamed corn; 3 tablespoons grated Parmesan cheese; 1 tablespoons unsalted butter; Salt and freshly ground pepper

11 ingredients

5 steps

Ingredients

2 to 2-1/2 cups vegetable broth
1 cup whole kernel corn
1 medium shallot, minced
3 tablespoons olive oil
1 cup Arborio rice
1/4 cup dry white wine
2 whole scallions, sliced into thin rounds
1 cup canned creamed corn
3 tablespoons grated Parmesan cheese
1 tablespoons unsalted butter
Salt and freshly ground pepper

Directions

1

Put the vegetable broth in a saucepan and nring to a simmer.
2

In another saucepan, heat 2 tablespoons of olive oil, add minced shallot and saute gently to soften but not color. Stir in remaining olive oil and whole kernel corn. Cook for a minute or two, then add rice and cook 1 minute, stirring.
3

Add wine and cook until it has reduced away, then add 1/2 cup vegetable broth. Bring to a boil, stirring, then turn down to medium heat and continue cooking until liquid has been
4

absorbed. Continue adding broth, stirring, until each has been absorbed until rice is plump and just tender, but not mushy.
5

Stir in scallions and cook 1 minute, then add creamed corn, half of the Parmesan cheese and the butter. When hot, season to taste and serve in shallow bowls, topped with more Parmesan cheese.