Seared Corn & Jalapeno Parmesan Risotto

  

I love risotto!  

It's rich, creamy, and has an incredible full-bodied flavor!!

With this dish, I decided to crank out some heavy flavors utilizing the spiciness of fresh jalapeno tempered by the sweetness of the seared corn.  It's a vegetarian meal in and of itself, or it can be served as a side to virtually anything!  In addition, this recipe, adapted from "The Best Light Recipe", is substantially lower in calories and fat than traditional risotto!

Seared Corn & Jalapeno Risotto

Serves 6

Nutritional Info:  

220 Calories

6 Fat Grams

Ingredients

5 c. low sodium chicken broth

3 c. water

1/2 medium red onion, chopped fine

1 tsp. olive oil
salt

1 c. long grain white rice

1 oz. grated Parmesan cheese (approx. 1/2 c.)

1 Tb. unsalted butter

Freshly ground black pepper

1 c. frozen corn kernels

1/2 Tb. sugar

Pam Cooking Spray

1 jalapeno, seeded  and chopped fine (may use less)
1/2 c. cilantro, roughly chopped

Directions

Risotto
Bring the broth and water to a simmer in a medium saucepan;  reduce the heat to the lowest possible setting and cover to keep warm.

Meanwhile, combine the onion, oil, and 1/2 teaspoon of salt in a large saucepan.  Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 minutes.  

Increase the heat to medium, add the rice, and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.  

Stir in one cup of broth, stirring frequently, until the broth has been completely absorbed, about 2 minutes.

  

Stir in 3 cups of the warm broth and simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes.

Continue to cook the risotto, stirring frequently and adding a 1/2 a cup of the remaining broth at a time, as needed, to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of rice are cooked through but still some what firm in the center, 10 to 12 minutes.  At this point, though the risotto will be moist, the excess liquid will have fully absorbed.

Off the heat, stir in the cheese and melted butter, and season with salt and pepper to taste.  Stir in the seared corn (directions follow), jalapenos, and cilantro.

 Cover and prepare to serve immediately!

Seared Corn 

 Heat a medium saucepan over high heat and spray with Pam Cooking Spray.  Add the corn kernels, the sugar, and a pinch of salt.  Stir to coat and let sear.

  

 Remove from the pan after 4-5 minutes.  The corn will begin to brown and caramelize from the sugar, making it a perfect addition to our creamy risotto!