Creamy Corn Risotto
I tried a modified version tonight to maximize the use of local produce- mostly Eckert grown. As you can tell, it makes a huge sauce pan of risotto. However, be warned, there will not be much in the way of leftovers. At the end of the evening, my son attempted to hide the single serving of left-overs in the back of the frig. (Too funny!) Thanks Cooking Light for the inspiration to make this version of your delicious risotto.
3 Eckert's orange lunch box peppers (or 1 large orange pepper) 4 cups fresh corn kernels - about 5 ears cut off the cob 1 cup arborio rice 3/4 cup 2% milk 3 Tbs butter, divided 2 1/2 cups chicken stock 1/2 cup chopped onion
Preheat broiler to high. Cut peppers in quarters; discard seeds and membranes. Place pepper pieces skin side up on a foil lined baking sheet. Broil for 7-9 minutes or until they start to blacken. Wrap pepper pieces in foil and let stand 5 minutes. Chop and set aside.