Creamy Corn And Tomato Risotto With Fresh Coriander

---

From the flavor of california" by marlena spieler."

---

Steps

---

Lightly saute the onions , garlic , pepper and chili in the oil until they have softened and lightly browned in places.

---

Add the rice and stir as you cook , letting the grains go lightly golden brown in the onion and pepper mixture.

---

Slowly add the hot stock , beginning with about 1 / 2 cup , stirring until it has been absorbed , then another 1 / 2 cup , and so on until ll the broth has been absorbed , alternating with adding in the tomatoes.

---

When the rice is nearly done , stir in the sweet corn and coriander , and continue stirring until the rice grains are almost al dente.

---

Add the cream , stirring and cooking until the mixture is a delicious mass of al dente rice grains coated in the creamy , savory sauce.

---

Season with salt and pepper , and serve immediately , sprinkled with scallions.

---

Ingredients

---

onion, garlic cloves, green pepper, green chili pepper, olive oil, arborio rice, vegetable stock, tomato with juice, frozen sweet corn, fresh coriander, light cream, salt & fresh ground pepper, scallions