Creamy Corn Risotto

Ingredients

• 1 cup arborio rice medium-grain uncooked
• 1 teaspoon pepper black freshly ground
• 2 tablespoons butter divided
• 2.5 cups chicken stock see unsalted
• 0.3 cup cooking wine dry white
• 4 cups corn kernels fresh ( 6 ears)
• 2 teaspoons garlic minced
• 0.5 cup green onions sliced
• 1.8 cups milk 1% low-fat
• 0.5 cup onion chopped
• 1 large bell pepper red
• 1 teaspoon salt 

Equipment

• frying pan
• baking sheet
• sauce pan
• aluminum foil
• broiler

Directions

1. Preheat broiler to high.
2. Cut bell pepper in half lengthwise; discard seeds and membranes.
3. 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.
4. 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.
5. Melt remaining 1 tablespoon butter in a large saucepan over medium-high heat; swirl to coat.
6. Add onion and garlic to pan; saut 3 minutes. Stir in rice, salt, and black pepper; saut 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.
7. 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).
8. Remove pan from heat; stir in 1/2 cup corn mixture, bell pepper, and green onions.