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Corn Risotto

Yield 9 servings (serving size: 1 cup)

Ingredients

  • 9 1/2 cups canned vegetable broth (about 6 (14 1/2-ounce) cans), divided
  • 1/4 teaspoon saffron threads, crushed
  • 1 1/2 cups fresh corn cut from cob, divided
  • 1 cup soy beverage or skim milk
  • 1 1/2 cups diced onion
  • 1/2 cup sherry
  • 3 garlic cloves, minced
  • 2 cups uncooked Arborio rice
  • 1 1/2 teaspoons minced fresh oregano
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 226
  • caloriesfromfat 6 %
  • fat 1.5 g
  • satfat 0.4 g
  • monofat 0.5 g
  • polyfat 0.3 g
  • protein 5.1 g
  • carbohydrate 44.5 g
  • fiber 1.6 g
  • cholesterol 1 mg
  • iron 2.2 mg
  • sodium 837 mg
  • calcium 49 mg

How to Make It

  1. Combine 1/4 cup broth and saffron in a small bowl; set aside.

  2. Combine 1 cup corn and soy beverage in blender or food processor, and process until smooth. Pour into a bowl; stir in remaining corn. Set aside.

  3. Bring remaining 9 1/4 cups broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

  4. Combine onion, sherry, and garlic in a large Dutch oven; cook over medium-high heat 5 minutes or until tender. Add rice; cook 5 minutes, stirring constantly. Stir in saffron mixture, 4 cups warm broth, oregano, and pepper; cook 8 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total). Remove from heat; stir in the corn mixture. Serve with Smoked Bean Ragout.