Preparation:
Puree 2 cups corn kernels in a blender or food processor. Set aside.
Melt butter in heavy medium saucepan over medium heat. Add chopped green onions and saute until translucent, about 5 minutes. Mix in rice and cook 1 minute, stirring constantly. Add wine and cook until all liquid is absorbed, about 4 minutes. Add 3 cups chicken broth and cook 10 minutes. Add corn puree, remaining 1 cup corn kernels and parmesan. Cook mixture 3 minutes. Thin rice with more chicken broth, if necessary. Season risotto with salt and pepper and serve. |
