Corn adds sweetness and creaminess to this risotto while bitter greens add contrasting flavor and texture. Use frozen corn or, when in season, try with fresh corn cut off the cob.
15m
PREP TIME
45m
COOK TIME
499
CALORIES
11
INGREDIENTS
Servings: 6
Ingredients
- 2 cups frozen corn, thawed
- 7 cups chicken stock
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon McCormick Gourmet™ Organic Caraway Seed, finely crushed
- 2 cups Arborio rice
- 2 cups bitter greens, such as Swiss chard, arugula, collard greens, kale or dandelion greens, torn into bite-size pieces
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/4 cup grated Parmesan cheese
INSTRUCTIONS
- 1 Place corn in bowl of food processor; cover. Process until pureed and smooth. Set aside. Bring chicken stock and cream to simmer in medium saucepan on low heat
- 2 Melt butter in large heavy skillet on medium heat. Add onion; cook and stir 3 minutes or until lightly browned. Add garlic and caraway seed; cook and stir 2 minutes. Stir in rice and corn puree; cook 2 minutes
- 3 Stirring constantly, add warmed stock mixture, 1 cup at a time, until liquid is absorbed by rice after each addition. (It takes about 35 minutes for all of the stock mixture to be absorbed and the risotto to become thick and creamy.) Stir in greens and pepper with last cup of stock mixture. Sprinkle with Parmesan cheese
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