Lime Basil Risotto

Preparation

1. Step 1

   Bring chicken broth and 3 cups water to a simmer. Puree 1 cup of corn with ¾ cup basil leaves, and reserve.

2. 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.

3. 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.

4. 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.