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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 analysis per serving (4 servings)
109 grams carbs; 28 milligrams cholesterol; 645 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 6 grams fiber; 1042 milligrams sodium; 14 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring chicken broth and 3 cups water to a simmer. Puree 1 cup of corn with ¾ cup basil leaves, and reserve.
- Step 2
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.
- Step 3
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 ½ cup broth and stir about 10 minutes, until rice is tender. Add more broth as necessary to keep mixture from scorching.
- Step 4
When rice is done, stir in remaining cup of corn kernels, lime juice and remaining ¾ cup chopped basil leaves. Add salt, pepper and Parmesan to taste.
Private Notes
Comments
A little on the sweet side, because of the corn.
Yeah...I was so not feeling that and backed off on it by maybe half. This was a good guide for what I made which was more basil-lime centric and delish!! Will cook it again.