2–3 cups of corn kernels (about 3 medium ears of corn) May use canned or frozen corn
1 tablespoon extra virgin olive oil, plus a little more for drizzling over corn
2 tablespoons butter
2 large leeks, white and light green parts only, sliced in half then into thin half moons
½ small onion, chopped
2 cloves garlic, minced
1 ½ cups Arborio rice
4 cups chicken broth, divided
2 teaspoons kosher salt
1 teaspoon pepper
¼ cup chopped basil
½ cup freshly grated parmesan cheese, plus more for serving
Instructions
Preheat broiler. Line a baking sheet with nonstick foil or lightly grease with nonstick cooking spray. Place corn kernels on the baking sheet, drizzle lightly with extra virgin olive oil and toss to distribute the oil evenly; season with salt and pepper. Place under broiler until corn starts to brown, about 2-3 minutes. Watch closely! Set aside.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more