Sweet Corn Risotto

Directions

1. 1
   Cut kernels from corn cobs; set aside.
2. 2
   (You should have about 2-1/2 cups corn kernels.)
3. 3
   Melt butter in large skillet on medium heat.
4. 4
   Add onions; cook 6 min.
5. 5
   or until crisp-tender, stirring frequently.
6. 6
   Add 1 cup broth; cook and stir until liquid is absorbed.
7. 7
   Repeat with remaining broth, adding 1 cup at a time and cooking until all the broth is added, liquid is absorbed and rice is tender.
8. 8
   (This will take about 23 min.)
9. 9
   Stir in corn and cream cheese spread; cook and stir 2 min.
10. 10
    or until cream cheese is melted.
11. 11
    Remove from heat; stir in Parmesan.
12. 12
    Top with basil.