Wednesday, June 8, 2011

Corn and Mushroom Risotto Recipe

4 servings
3 cups low sodium chicken stock
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

In a pot, heat chicken stock and milk. Reduce heat to low and keep hot.

In a large notstick 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.

Add corn and rice and stir to coat with the oil. Add the oregano, garlic powder and pepper. Stir. Add a few ladels of the warm liquid to cover the rice. Stir frequently. When the liquid evaporates, keep adding liquid a ladel at a time until the rice is cooked and the liquid is absorbed. Use more chicken stock as needed. When the rice is tender, stir in fresh basil and parmesan.

Print Friendly and PDF

1 comment:

  1. wow looks delicious...I will try this with lots of garlic and cheese =)