Sweet Corn Risotto

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.