Ingredients
- 3 cups chicken broth
- 2 cups corn kernels (from about three ears)
- 1 ½ cups chopped lime basil leaves, loosely packed
- 3 tablespoons unsalted butter
- ½ cup chopped onion
- 2 cups arborio rice
- ¾ cup white wine
- Juice of one small lime
- Salt and pepper to taste
- Grated Parmesan to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
604 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 102 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 14 grams protein; 28 milligrams cholesterol; 265 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Bring chicken broth and 3 cups water to a simmer. Puree 1 cup of corn with 3/4 cup basil leaves, and reserve.
- Melt butter in a large saucepan over medium heat. Add onion; stir until translucent. Add rice to pan and stir. Add wine and continue stirring until liquid is absorbed by rice, about a minute.
- Add hot chicken broth 1 cup at a time, stirring continuously, until 4 cups of broth are absorbed, about 15 minutes. Stir in corn-basil puree and 1/2 cup broth and stir about 10 minutes, until rice is tender. Add more broth as necessary to keep mixture from scorching.
- When rice is done, stir in remaining cup of corn kernels, lime juice and remaining 3/4 cup chopped basil leaves. Add salt, pepper and Parmesan to taste.
Dining and Cooking