Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 15 minutes Cook time: 25 minutes Serves 4-6
3 cups frozen corn, thawed
5 cups chicken broth
4 tablespoons unsalted butter
2 garlic cloves, minced
½ medium onion, diced
1 1/2 cup Arborio rice
1/2 teaspoon dried thyme leaves
1/4 cup grated Parmesan
kosher salt and black pepper
In a food processor, puree 1 1/2 cup of the corn until smooth.
In a saucepan, heat the chicken broth.
In a large skillet, melt the butter. Add the onion and garlic and cook until soft, about 2 minutes. Add the rice and cook, stirring, 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn. Cook, stirring, until the rice has absorbed the liquid, approximately 5 to 7 minutes. Continue cooking with the remaining broth, adding 1 cup at a time.
After the last cup of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add the remaining corn and thyme; cook 2 minutes more. Stir in the Parmesan and salt and black pepper to taste.