Sweet Corn Risotto


Total Time: 40 min(s)

Prep Time: 40 min(s)

Servings: 8

What You Need

  • 3 ears corn on the cob
  • 2 Tbsp. butter
  • 1 large onion, chopped
  • 1 cup Arborio rice, uncooked
  • 1 container (32 oz.) chicken broth, heated
  • 1/4 cup cream cheese spread
  • 1/3 cup KRAFT Refrigerated Grated Parmesan Cheese, divided
  • 1/4 cup chopped fresh basil

Let’s Make It

  1. Cut kernels from corn cobs; set aside. (You should have about 2-1/2 cups corn kernels.) Melt butter in large skillet on medium heat. Add onions; cook 6 min. or until crisp-tender, stirring frequently.
  2. Add 1 cup broth; cook and stir until liquid is absorbed. Repeat with remaining broth, adding 1 cup at a time and cooking until all the broth is added, liquid is absorbed and rice is tender.  (This will take about 23 min.)
  3. Stir in corn and cream cheese spread; cook and stir 2 min. or until cream cheese is melted. Remove from heat; stir in 1/4 cup Parmesan. Top with basil and remaining Parmesan.

Kitchen Tips

  • How to Heat Broth:

    Pour broth into microwaveable container with spout.  Microwave on HIGH 4 min. or until hot.

Nutrition info

(Per Serving) 220 calories, 7g total fat, 4g saturated fat, 0g trans fat, 10mg cholesterol, 720mg sodium, 35g carbohydrate, 1g dietary fiber, 4g sugars, 7g protein, 0%DV vitamin D, 5%DV calcium, 0%DV iron, 1%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.