Sweet Corn Risotto

Risotto has a reputation for being difficult to make and time consuming, but this recipe is actually quite simple and doesn't take a really long time to make, plus it tastes amazing. We had this sweet corn risotto with all natural cajun style chicken sausage and fresh pear slices on the side. It was the perfect meal after a long day of work.

Sweet Corn Risotto
Adapted by: http://stephaniecooks.blogspot.com/2012/06/sweet-corn-risotto.html

Ingredients
4 cups reduced sodium chicken broth
1 tablespoon extra virgin olive oil
1 teaspoon dried minced onion
1 cup arborio rice
salt and pepper, to taste
1/2 cup fresh or frozen sweet corn (thawed)
1/2 cup grated pecorino romano cheese
1/2 tablespoon herbs de provence

Directions
-Heat chicken broth in a saucepan on medium heat. Once warm, turn to low to keep warm.
-In a large nonstick skillet, heat olive oil and minced onion. Add rice and stir until combined well. Cook over medium high heat until rice is slightly browned/toasted.
-In the nonstick skillet, add 1 cup of heated chicken broth at a time, and simmer over low heat until all all the liquid absorbs. Repeat process until all liquid is used up and absorbed in the rice dish.
-Season with salt and pepper.
-When you add the final cup of broth to the pan, add the corn, cheese, and herbs de provence. Stir well.
-Serve when most of the liquid is absorbed and rice is cooked through.

Enjoy! :)