Corn Risotto

1. 1

   Thaw out the frozen corn and peas by running them under warm water in a strainer.

2. 2

   Saute garlic, butter, mushrooms and chives in a large pan until butter is completely melted and mushrooms are soft.

3. 3

   Add corn and peas and cook for about 2 minutes.

4. 4

   Add the broth to the pan and bring to a boil.

5. 5

   Cook until almost completely reduced and then add the cream to the pan.

6. 6

   Once it has completely reduced, put into serving bowl or casserole dish and mix in parmesan until melted and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.