Creamy Corn Risotto

• 1 large red bell pepper
• 4 cups fresh corn kernels (about 6 ears)
• 1 3/4 cups 1% low-fat milk
• 2 tablespoons butter, divided
• 2 1/2 cups unsalted chicken stock
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 1 cup uncooked Arborio rice or other medium-grain rice
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup dry white wine
• 1/2 cup sliced green onions

1. Preheat broiler to high.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap peppers in foil; let stand 5 minutes. Peel and chop.
3. Combine corn, milk, and 1 tablespoon butter in a saucepan. Bring to a simmer; cook 10 minutes. Stir in stock; keep warm over low heat.
4. Melt remaining 1 tablespoon butter in a large saucepan over medium-high heat; swirl to coat. Add onion and garlic to pan; saute 3 minutes. Stir in rice, salt, and black pepper; saute 2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid almost evaporates, scraping pan to loosen browned bits. Reduce heat to medium. Stir in 1 1/2 cups corn mixture; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/2 cup corn mixture. Add remaining corn mixture, 1 cup at a time, stirring frequently until each portion of corn mixture is absorbed before adding the next (about 20 minutes total). Remove pan from heat; stir in 1/2 cup corn mixture, bell pepper, and green onions.

red bell pepper, fresh corn kernels, milk, butter, onion, garlic, rice, salt, freshly ground black pepper, white wine, green onions

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