Sweet Corn & Toasted Walnut Risottosted Walnut Risotto
1/2 cup chopped California walnuts
1 large onion, chopped
2 large cloves garlic, minced
1 1/2 cups Arborio rice
3 (14 1/2-ounce) cans fat-free, reduced-sodium chicken broth
4 ears fresh sweet yellow corn, husked, silk removed and kernel cut from cobs
Salt and freshly ground pepper, to taste
1/2 cup chopped fresh chives
1/4 cup nonfat grated Parmesan topping
Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve. Coat a 12-inch nonstick skillet with vegetable cooking spray and set over medium-high heat. Add onion and sauté, stirring occasionally, 3 minutes. Stir in garlic; sauté 1 minute. Add rice and stir often until it turns opaque, about 2 minutes. Stirring constantly, add chicken broth, half can at a time, adding more broth only when the previous amount has been absorbed. When adding last 1/2 can broth, stir in corn kernels. When rice is tender, risotto is creamy and corn is cooked, remove from heat. Stir in walnuts. Season with salt and pepper. Spoon risotto into warm individual serving bowls and sprinkle with chives and Parmesan topping, dividing equally.
Yield: Makes 6 servings
Per serving: 388 calories, 11g protein, 64g carbohydrate, 3g fiber, 10g total fat, 1.5g saturated fat, 0mg cholesterol, 108mg sodium.