Corn Risotto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 thaw out the frozen corn and peas by running them under warm water in a strainer.
• 2 saute garlic, butter, mushrooms and chives in a large pan until butter is completely melted and mushrooms are soft.
• 3 add corn and peas and cook for about 2 minutes.
• 4 add the broth to the pan and bring to a boil.
• 5 cook until almost completely reduced and then add the cream to the pan.
• 6 once it has completely reduced, put into serving bowl or casserole dish and mix in parmesan until melted and serve.