Creamy Corn Risotto For best results choose fresh corn and red pepper from the garden, farmers’ market or produce aisle in the supermarket. There is quite a bit of stirring and this gives the creamy texture.
1 large red bell pepper
4 cups fresh corn kernels (about 6 ears)
1 ¾ cups 1% low-fat milk
2 tbsp butter, divided
2 ½ cups unsalted chicken stock
½ cup chopped onion
2 tsp minced garlic
1 cup uncooked Arborio rice or other medium grain rice
1 tsp salt
1 tsp ground pepper
½ sliced green onions
Preheat broiler to high.
Cut bell pepper in half lengthwise, discard seeds. Place skin side up on foil-lined baking sheet; flatten with hand and broil 8 minutes or until blackened. Wrap peppers in foil; let stand, peel and chop.
Combine corn, milk, and 1 tbsp butter in a saucepan. Bring to a simmer and cook 10 minutes. Stir in stock and keep warm over low heat.
Melt remaining butter in a large saucepan and coat pat. Add onion and garlic and sauté. Stir in rice, salt, and black pepper; sauté 2 minutes. Stir constantly. Reduce heat to medium. Stir in 1 ½ cups corn mixture and cook 3 minutes. Stir constantly. Reserve ½ cup corn mixture. Add remaining corn mixture, 1 cup at a time, stirring frequently until each portion is absorbed before adding more. Remove pan from heat; stir in remaining ½ c. corn mixture, bell pepper and green onions.