Vegetarian

Creamy Corn Risotto takes 20 minutes to prepare.

Creamy Corn Risotto takes 30 minutes to cook.

Creamy Corn Risotto makes 6 servings.

The ingredients for Creamy Corn Risotto are:

1 large bell pepper, red, sweet, raw
4 cup Bird's Eye Sweet Kernel Corn, frozen (by SASKIANYC)
1 3/4 cup 2% Lowfat Milk
2 tbsp Butter, salted
2 1/2 cup Vegetable Broth
1/2 cup, chopped Onions, raw
1 clove Garlic
1 cup Farro
1 dash Salt
1 dash Pepper, black
2 fl oz White Wine

Here is how you make Creamy Corn Risotto:

Cut bell pepper and discard seeds and membranes. Broil skin side up for 8 minutes or until blackened. Wrap in foil. let stand 5 minutes. Peel and chop. Combine corn, milk, and 2 tbl. butter in a saucepan. Bring to a simmer cook 10 minutes. Stir in broth, keep warm over low heat. Melt remaining 1 tbl. butter in a large saucepan over medium-high heat, swirl to coat. Add onion, garlic and red pepper to pan, saute 3 minutes. Stir in farro, salt and pepper, saute 2 minutes stirring constantly. Stir in wine, cook 30 seconds or until liquid almost evaporates, scraping pan to loosen browned bits. Reduce heat to medium. Stir in 1 1/2 cups corn mixture, cook 3 minutes or until liquid is nearly absorbed. stirring constantly. Add remaining corn mixture, 1 cup at a time, stirring frequently until each portion of corn mixture is absorbed before adding the next(about 20 minutes). Serving Size: Divide into 6 portions Number of Servings: 6Recipe submitted by SparkPeople user CUBBY73.

The nutritional information for Creamy Corn Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 252.8

• Total Fat: 5.7 g
• Cholesterol: 13.3 mg
• Sodium: 482.5 mg
• Total Carbs: 40.7 g
• Dietary Fiber: 3.8 g
• Protein: 8.0 g