| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 31 1/2 | oz | Low-sodium chicken broth, (3 cans) |
| 2 | c | Corn, cut from cob (4 large ears) divided |
| 2 | ts | Extra-virgin olive oil |
| 1/3 | c | Thinly sliced green onions |
| 1 1/4 | c | Arborio or other short-grain rice, uncooked |
| 1/3 | c | Chablis or other dry white wine |
| 1/4 | c | Chopped fresh basil |
| 2 | tb | Grated Parmesan cheese |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground pepper |
INSTRUCTIONS
Place broth in a medium saucepan; bring to a simmer. (Do not boil). Keep warm over low heat. Position knife blade in food processor bowl; add 1 cup corn. Process until almost smooth; set aside. Heat oil in a large saucepan over medium heat. Add green onions; saute 2 minutes. Add rice; stir well. Add wine; bring to a boil. Cook 1 minute or until liquid is nearly absorbed. Stir in 1 cup warm broth; cover, reduce heat to low, and cook 5 minutes. Stir in 1 cup warm broth; cover and cook 10 minutes. Stir in 1 cup warm broth; cover and cook 5 minutes. Stir in remaining 1 cup warm broth, corn puree, remaining 1 cup corn kernels, and basil; cover and cook 5 minutes or until liquid is nearly absorbed. Remove from heat; stir in Parmesan cheese, salt, and pepper. Yield: 6 servings (serving size: 1 cup). Per serving: 236 Calories; 3g Fat (10% calories from fat); 12g Protein; 45g Carbohydrate; 1mg Cholesterol; 438mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 82 Posted to MC-Recipe Digest V1 #442 by igor@digex.net on Jan 28, 1997.
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