5 cups chicken broth	3 green onions	¼ cup olive oil
1 ½ cups uncooked short grain Arborio rice	2 cups fresh corn kernels (from about 3 ears of corn)	1 1/3 oz. (1/3 cup) grated fresh Parmesan cheese

1. Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to broth barely simmering.
2. Meanwhile, chop green onions, separating white portion from green tops. Reserve green tops.
3. Heat oil in large saucepan over medium heat until hot. Add white portion of chopped onions; cook 3 to 4 minutes or until tender.
4. Add rice; cook and stir until thoroughly heated. Add ½ cup hot broth; cook and stir until almost all liquid is absorbed. Continue adding broth ½ cup at a time, cooking and stirring for about 30 minutes or until rice is creamy but still firm in the center, adding corn during last 10 minutes of cooking time. There may be a small amount of broth remaining.
5. Stir in cheese. Sprinkle with chopped green onion tops.

Recipe fact:
Risotto is a Northern Italian dish made from short-grain Arborio rice. The rice develops a creamy exterior with constant stirring during cooking. When done, the interior of the rice will still be slightly firm.

Ingredient info:
Italians grade rice into three categories: commune, semifino and fino. Arborio rice, a common fino rice, holds its shape after cooking, making it the best choice for risotto.

Parmesan is a hard, dry cheese made from skimmed or partially skimmed cow's milk. In the United States, Parmesan is aged 14 months, while in Italy most Parmesan is cured for 2 years. Aging gives the cheese its sharp flavor and granular, melt-in-the-mouth texture. Parmesan is best when freshly grated; buy a piece of the cheese and grate it just before use.

Serving size: ½ cup
Calories: 230
Calories from fat: 80
Dietary exchanges: 2 starch, 1½ fat OR 2 carbohydrate, 1½ fat