Corn Risotto Recipe

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• 2 garlic cloves, if desired (or more) .
• 1/2-1 c of very finely grated parmesan cheese .
• 1/2 lb frozen peas .
• 1 c sliced mushrooms .
• 2 c chicken broth .
• 1/2 bunch fresh chives, sliced .
• 1 lb frozen corn .
• 2 c heavy cream .
• 1/4 c butter

• Step #1 Thaw out the frozen corn & peas by running them under warm water in a strainer.
• Step #2 Saute garlic, butter, mushrooms & chives In a large-ish pan until butter is completely melted & mushrooms are soft.
• Step #3 Add corn & peas & cook for about 2 mins.
• Step #4 Add the broth to the pan & bring to a boil.
• Step #5 Cook until almost completely reduced & then add the cream to the pan.
• Step #6 Once it has completely reduced, put into serving bowl or casserole dish & mix in parmesan until melted & serve.
• Enjoy the Corn Risotto recipe

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Main Dish / Duck

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