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| 31 1/2 x ca. 30 g | Low-sodium chicken broth, (3 cans) |
| 2 Tasse | Corn, cut from cob (4 large ears) divided |
| 2 Teelöffel | olive oil extra virgin |
| 1/3 Tasse | green onions thinly sliced |
| 1 1/4 Tasse | Arborio or other short-grain rice, uncooked |
| 1/3 Tasse | Chablis or other dry white wine |
| 1/4 Tasse | basil chopped, fresh |
| 2 Esslöffel | parmesan grated |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper ground |
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Place broth in a medium saucepan; bring to a simmer. (Do not boil). Keep warm over low heat.
Position knife blade in food processor bowl; add 1 cup corn. Process until almost smooth; set aside.
Heat oil in a large saucepan over medium heat. Add green onions; saute 2 minutes. Add rice; stir well. Add wine; bring to a boil. Cook 1 minute or until liquid is nearly absorbed. Stir in 1 cup warm broth; cover, reduce heat to low, and cook 5 minutes. Stir in 1 cup warm broth; cover and cook 10 minutes. Stir in 1 cup warm broth; cover and cook 5 minutes. Stir in remaining 1 cup warm broth, corn puree, remaining 1 cup corn kernels, and basil; cover and cook 5 minutes or until liquid is nearly absorbed. Remove from heat; stir in Parmesan cheese, salt, and pepper. Yield: 6 servings (serving size: 1 cup).
Per serving: 236 Calories; 3g Fat (10% calories from fat); 12g Protein; 45g Carbohydrate; 1mg Cholesterol; 438mg Sodium
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