main dishes

Caraway Corn Risotto with Bitter Greens

Name: Caraway Corn Risotto with Bitter Greens
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: Deep South,
Ingredients: 2 cups frozen corn thawed; 7 cups Kitchen Basics® Original Chicken Stock; 1/2 cup heavy cream; 2 tbsps butter; 1 cup chopped onion; 1 tsp minced garlic; 1 tsp McCormick Gourmet™ Organic Caraway Seed finely crushed; 2 cups Arborio rice; 2 cups bitter greens such as Swiss chard, arugula, collard greens, kale or dandelion greens, torn into bite-size pieces; 1/4 tsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground; 1/4 cup grated Parmesan cheese

Corn adds sweetness and creaminess to this risotto while bitter greens add contrasting flavor and texture. Use frozen corn or, when in season, try with fresh corn cut off the cob.

15m

PREP TIME

45m

COOK TIME

499

CALORIES

11

INGREDIENTS

Ingredients
Instructions
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Ingredients 6 Servings

2 cups frozen corn, thawed
7 cups Kitchen Basics® All Natural Original Chicken Stock
1/2 cup heavy cream
2 tablespoons butter
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon McCormick Gourmet™ Organic Caraway Seed, finely crushed
2 cups Arborio rice
2 cups bitter greens, such as Swiss chard, arugula, collard greens, kale or dandelion greens, torn into bite-size pieces
1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
1/4 cup grated Parmesan cheese

KEY PRODUCTS

INSTRUCTIONS

1 Place corn in bowl of food processor; cover. Process until pureed and smooth. Set aside. Bring chicken stock and cream to simmer in medium saucepan on low heat
2 Melt butter in large heavy skillet on medium heat. Add onion; cook and stir 3 minutes or until lightly browned. Add garlic and caraway seed; cook and stir 2 minutes. Stir in rice and corn puree; cook 2 minutes
3 Stirring constantly, add warmed stock mixture, 1 cup at a time, until liquid is absorbed by rice after each addition. (It takes about 35 minutes for all of the stock mixture to be absorbed and the risotto to become thick and creamy.) Stir in greens and pepper with last cup of stock mixture. Sprinkle with Parmesan cheese

TIPS AND TRICKS

Test Kitchen Tip: Crush caraway seed with mortar and pestle. Or, place caraway seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed.