Directions:
- Puree 1 cup uncooked corn in a food processor until smooth. In a saucepan, heat 4 cups chicken broth to a simmer. In a large skillet, melt 4 tablespoons butter. Add 1 minced shallot and sauté until soft, about 2 minutes. Add 1 cup Arborio rice and sauté, stirring, 3 minutes. Stir in 1 cup of the chicken broth and the pureed corn; cook, stirring, until the rice has absorbed the liquid, 5 to 7 minutes. Continue with the remaining broth, adding 1 cup at a time. After the last cup of broth has been absorbed, let the risotto cook 3 minutes, stirring. Add 1 cup cooked corn and 1/2 teaspoon fresh thyme leaves; cook 2 minutes more. Stir in salt and freshly ground black pepper to taste and 1/4 cup grated Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1756.81 Kcal (7355 kJ) | ||
| Calories from fat | 528.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.74g | 90% | |
|---|---|---|---|
| Cholesterol | 144.12mg | 48% | |
| Sodium | 3948.02mg | 165% | |
| Potassium | 1978.16mg | 42% | |
| Total Carbs | 246.85g | 82% | |
| Sugars | 26.23g | 105% | |
| Dietary Fiber | 15.05g | 60% | |
| Protein | 39.28g | 79% | |
| Vitamin C | 95.4mg | 159% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.5mg | 25% | |
| Calcium | 395.8mg | 40% | |
| Amount Per 100 g | |||
| Calories | 104.58 Kcal (438 kJ) | ||
| Calories from fat | 31.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 90% | |
|---|---|---|---|
| Cholesterol | 8.58mg | 48% | |
| Sodium | 235.03mg | 165% | |
| Potassium | 117.76mg | 42% | |
| Total Carbs | 14.7g | 82% | |
| Sugars | 1.56g | 105% | |
| Dietary Fiber | 0.9g | 60% | |
| Protein | 2.34g | 79% | |
| Vitamin C | 5.7mg | 159% | |
| Iron | 0.3mg | 25% | |
| Calcium | 23.6mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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