Risotto with Chicken and Homegrown Corn

Risotto with Chicken and Homegrown Corn


1 carton (32 ounces) chicken stock
2 ears homegrown yellow corn-on-the-cob, tassels and husks removed
2 tablespoons Dierbergs olive oil
1 cup arborio rice
3 tablespoons diced shallot
⅓ cup Riesling wine or dry white wine
1 cup chopped homegrown tomato (about 1 medium)
2 cups shredded cooked chicken
⅔ cup grated parmesan cheese (divided)
⅓ cup chopped fresh basil (divided)
Coarse salt and freshly ground black pepper


In large skillet or wide saucepan, heat stock over medium heat until hot.

Add corn; simmer 6 minutes. Remove corn; reserve broth and keep hot. Use serrated knife to cut kernels from corn cob (about 2 cups); set aside.

In large saucepan, heat olive oil over medium heat. Add rice and shallot: cook stirring constantly 1 minute.

Add wine; cook stirring constantly until wine is absorbed, about 1 minute.

Add 1 cup hot broth; cook stirring often until broth is absorbed.

Add remaining broth 1 cup at a time, cooking and stirring often until liquid is absorbed before adding additional broth.

When rice is tender and creamy, stir in chicken, corn, tomato, ½ cup of the parmesan, 3 tablespoons of the basil, salt, and pepper.

Place in serving bowl; sprinkle remaining parmesan over top; garnish with remaining basil.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 497
Cholesterol: 74 mg
Fat: 16 g
Sodium: 847 mg
Carbohydrates: 51 g
Protein: 33 g
Fiber: 2 g