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Recipes
Shopping list
Ingredients
- 4 ears fresh corn
- 1 (32 oz) box unsalted vegetable stock
- 1 cup Arborio (or risotto) rice
- 1 cup diced fresh yellow onions
- 2 tablespoons unsalted butter
- ½ teaspoon dried basil
- 2 tablespoons grated Parmesan cheese
Steps
- Remove husks and silks from corn. Stand each cob on end and slice downward to cut off corn kernels. Scrape cob with back of knife to remove fine bits of corn left on cob.
- Place corn, broth, rice, onions, butter, and basil in large, microwave-safe bowl. Cover and microwave on HIGH 10 minutes.
- Stir once, then microwave 10–15 more minutes until vegetables are tender and rice is softened. Stir in cheese and let stand 5 minutes (sauce will thicken as it stands). Serve.
Microwaves vary; adjust time as needed.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅙ recipe serving: Calories 310, Total Fat 5g, Sat Fat 2.5g, Trans Fat 0g, Chol 10mg, Sodium 130mg, Total Carb 58g, Fiber 2g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 6%