Scallion And Corn Risotto

1. 1

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

2. 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. 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. 4

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

5. 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.

* Per serving · 4 servings · Values may vary.