Fresh Corn Risotto
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 31 1/2 | oz | Low-sodium chicken broth, (3 cans) |
| 2 | c | Corn, cut from cob (4 large ears) divided |
| 2 | ts | Extra-virgin olive oil |
| 1/3 | c | Thinly sliced green onions |
| 1 1/4 | c | Arborio or other short-grain rice, uncooked |
| 1/3 | c | Chablis or other dry white wine |
| 1/4 | c | Chopped fresh basil |
| 2 | tb | Grated Parmesan cheese |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground pepper |
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