Healthy Recipes
Authored By:  Walnut Marketing Board
This is a warm and comforting dish.
Diet Types: 
  • 1/2 cup chopped 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 kernels cut from cobs
  • salt and pepper to taste
  • 1/2 cup chopped fresh chives
  • 1/4 cup nonfat grated Parmesan topping
  • Serves: 6
    Cooking Time: Under 30 minutes
    Heat walnuts in a dry skillet over medium-high heat 1-2 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 saute, stirring occasionally, 3 minutes. Stir in garlic; saute 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.

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