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Toasted Corn & Sage Harvest Risotto

  • 50minutes

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Source: www.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 cup fresh or drained canned whole kernel corn

  3. 1 large orange or red pepper , chopped (about 1 cup)

  4. 1 medium onion , chopped (about 1/2 cup)

  5. 1 3/4 cup uncooked regular long-grain white rice

  6. 4 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)

  7. 1 teaspoon ground sage

  8. 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

  9. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat the oil in a 4-quart saucepan over medium heat. Add the corn, pepper and onion and cook for 5 minutes or until the vegetables are lightly browned .

  2. Add the rice to the saucepan and cook and stir for 30 seconds. Stir in the broth and sage and heat to a boil . Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender .

  3. Stir in the soup. Cook for 2 minutes or until the rice mixture is hot. Sprinkle with the cheese.

  4. Easy Substitution: If you want a meatless side dish, substitute Swanson® Vegetable Broth (Regular or Certified Organic) for the Chicken Broth.

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