Corn Risotto

• 9 1/2 cups canned vegetable broth (about 6 (14 1/2-ounce) cans), divided
• 1/4 teaspoon saffron threads, crushed
• 1 1/2 cups fresh corn cut from cob, divided
• 1 cup soy beverage or skim milk
• 1 1/2 cups diced onion
• 1/2 cup sherry
• 3 garlic cloves, minced
• 2 cups uncooked Arborio rice
• 1 1/2 teaspoons minced fresh oregano
• 1/2 teaspoon pepper

1. Combine 1/4 cup broth and saffron in a small bowl; set aside.
2. Combine 1 cup corn and soy beverage in blender or food processor, and process until smooth. Pour into a bowl; stir in remaining corn. Set aside.
3. Bring remaining 9 1/4 cups broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
4. Combine onion, sherry, and garlic in a large Dutch oven; cook over medium-high heat 5 minutes or until tender. Add rice; cook 5 minutes, stirring constantly. Stir in saffron mixture, 4 cups warm broth, oregano, and pepper; cook 8 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total). Remove from heat; stir in the corn mixture. Serve with Smoked Bean Ragout.

vegetable broth, saffron threads, fresh corn, soy beverage, onion, sherry, garlic, rice, fresh oregano, pepper

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