Corn Risotto

• 1 lb frozen corn
• 12 lb frozen peas
• 1 cup sliced mushrooms
• 2 cups heavy cream
• 2 cups chicken broth
• 12 bunch fresh chives, chopped
• 2 garlic cloves, if desired (or more)
• 12-1 cup of very finely grated parmesan cheese
• 14 cup butter

1. Thaw out the frozen corn and peas by running them under warm water in a strainer.
2. Saute garlic, butter, mushrooms and chives in a large pan until butter is completely melted and mushrooms are soft.
3. Add corn and peas and cook for about 2 minutes.
4. Add the broth to the pan and bring to a boil.
5. Cook until almost completely reduced and then add the cream to the pan.
6. Once it has completely reduced, put into serving bowl or casserole dish and mix in parmesan until melted and serve.

corn, frozen peas, mushrooms, heavy cream, chicken broth, fresh chives, garlic, parmesan cheese, butter

Taken from www.food.com/recipe/corn-risotto-200444 (may not work)