Scallion And Corn Risotto

• 2 to 2-1/2 cups vegetable broth
• 1 cup whole kernel corn
• 1 medium shallot, minced
• 3 tablespoons olive oil
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 2 whole scallions, sliced into thin rounds
• 1 cup canned creamed corn
• 3 tablespoons grated Parmesan cheese
• 1 tablespoons unsalted butter
• Salt and freshly ground pepper

1. Put the vegetable broth in a saucepan and nring to a simmer.
2. In another saucepan, heat 2 tablespoons of olive oil, add minced shallot and saute gently to soften but not color. Stir in remaining olive oil and whole kernel corn. Cook for a minute or two, then add rice and cook 1 minute, stirring.
3. Add wine and cook until it has reduced away, then add 1/2 cup vegetable broth. Bring to a boil, stirring, then turn down to medium heat and continue cooking until liquid has been
4. absorbed. Continue adding broth, stirring, until each has been absorbed until rice is plump and just tender, but not mushy.
5. Stir in scallions and cook 1 minute, then add creamed corn, half of the Parmesan cheese and the butter. When hot, season to taste and serve in shallow bowls, topped with more Parmesan cheese.

vegetable broth, whole kernel corn, shallot, olive oil, arborio rice, white wine, scallions, corn, parmesan cheese, unsalted butter, salt

Taken from www.epicurious.com/recipes/member/views/scallion-and-corn-risotto-1200281 (may not work)