Corn and Mushroom Risotto

Corn and Mushroom Risotto Makes 4 servings

Ingredients

• 3 cups low sodium chicken broth
• 1 cup milk
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion diced
• 1 can mushrooms (or 8oz fresh chopped)
• 1 can corn (or 3/4 cup fresh/frozen)
• 1 cup arborio rice
• 1 teaspoon dry oregano
• 1/2 teaspoon garlic powder
• fresh ground pepper
• 10 fresh basil leaves, chopped
• 2 tablespoons grated parmesan cheese

Directions

1. In a pot, heat chicken broth and milk. Reduce heat to low and keep hot.
2. In a large not-stick pot, heat butter and oil on medium high heat. Add onions (and if using fresh mushrooms add them too) and cook for about 5 minutes or until tender and golden.
3. Add corn and rice and stir to coat with the oil. Add the oregano, garlic powder and pepper. Stir. Add a few ladles of the warm liquid to cover the rice. Stir frequently. When the liquid evaporates, keep adding liquid a ladle at a time until the rice is cooked and the liquid is absorbed. Use more chicken broth as needed.
4. When the rice is tender, stir in fresh basil and parmesan.