Fresh Corn Risotto

Ingredients
4 ears fresh corn
1 (32-oz) box reduced-sodium vegetable broth
1 cup Arborio (or risotto) rice
1 cup fresh pre-diced onions
2 tablespoons unsalted butter
1/2 teaspoon dried basil
2 tablespoons grated Parmesan cheese

Prep

• Remove husks and silks from corn. Stand each cob on one end; slice downward to cut off the tops of corn kernels. Scrape cob with back of knife to remove fine bits of corn left on cob.

Steps

1. Place corn in large microwave-safe bowl with remaining ingredients (except cheese). Cover and microwave on HIGH 10 minutes.
2. Stir once and then microwave 10–15 more minutes or until vegetables are tender and rice is softened.
3. Stir in Parmesan cheese; rice will thicken as it stands. Serve.

(Recipe courtesy of Publix Apron's Simple Meals)