Corn Risotto Recipe

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Ingredients:

Serving

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

Directions:

Thaw out the frozen corn and peas by running them under warm water in a strainer.
Saute garlic, butter, mushrooms and chives in a large pan until butter is completely melted and mushrooms are soft.
Add corn and peas and cook for about 2 minutes.
Add the broth to the pan and bring to a boil.
Cook until almost completely reduced and then add the cream to the pan.
Once it has completely reduced, put into serving bowl or casserole dish and mix in parmesan until melted and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	517.55 Kcal (2167 kJ)
Calories from fat	334.16 Kcal
		% Daily Value*
Total Fat	37.13g	57%
Cholesterol	114.98mg	38%
Sodium	1116.92mg	47%
Potassium	313.76mg	7%
Total Carbs	30.4g	10%
Sugars	9.12g	36%
Dietary Fiber	2.78g	11%
Protein	15.93g	32%
Vitamin C	14mg	23%
Vitamin A	0.1mg	3%
Iron	2.6mg	14%
Calcium	305.8mg	31%

Amount Per 100 g
Calories	189.98 Kcal (795 kJ)
Calories from fat	122.67 Kcal
		% Daily Value*
Total Fat	13.63g	57%
Cholesterol	42.21mg	38%
Sodium	410mg	47%
Potassium	115.18mg	7%
Total Carbs	11.16g	10%
Sugars	3.35g	36%
Dietary Fiber	1.02g	11%
Protein	5.85g	32%
Vitamin C	5.1mg	23%
Iron	1mg	14%
Calcium	112.3mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.9

Points
14

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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