Caraway Corn Risotto with Bitter Greens

Ingredients

6

Servings

2 cups frozen corn, thawed
7 cups Kitchen Basics® 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 Black Pepper, Coarse Ground
1/4 cup grated Parmesan cheese

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
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
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

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