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Sweet Corn Risotto
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Sweet Corn Risotto

40 Min(s)
40 Min(s) Prep
Make this Sweet Corn Risotto extra creamy and cheesy with the help of cream cheese and Parmesan. This Sweet Corn Risotto is easy to make with basil, butter and corn on the cob.
What You Need
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8 servings
Original recipe yields 8 servings
3 ears corn on the cob
2 Tbsp. butter
1 large onion, chopped
1 cup Arborio rice, uncooked
1 container (32 oz.) organic chicken broth, heated
1/4 cup PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh basil
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Let's Make It
1
Cut kernels from corn cobs; set aside. (You should have about 2-1/2 cups corn kernels.) Melt butter in large skillet on medium heat. Add onions; cook 6 min. or until crisp-tender, stirring frequently.
2
Add 1 cup broth; cook and stir until liquid is absorbed. Repeat with remaining broth, adding 1 cup at a time and cooking until all the broth is added, liquid is absorbed and rice is tender. (This will take about 23 min.)
3
Stir in corn and cream cheese spread; cook and stir 2 min. or until cream cheese is melted. Remove from heat; stir in Parmesan. Top with basil.
Kitchen Tips
Tip 1
Special Extra
Season with freshly ground black pepper to taste.
Tip 2
How to Heat Broth
Pour broth into microwaveable container with spout. Microwave on HIGH 4 min. or until hot.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 410mg
18%
Total Carbohydrates 29g
11%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 6g
12%
Vitamin A
10%
Vitamin C
4%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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