Cut corn off the cob for this delicious dish, topped with fresh basil and parsley from your herb garden.

Ingredients:

1 medium onion, diced

1 clove garlic, minced

1 cup Arborio rice

2 cups chicken stock

½ tsp salt

2-3 ears of corn (cut kernels)

2 Tbsp butter

½ cup shredded parmesan cheese

Basil and parsley, chopped

Salt and pepper, to taste

Olive oil

Recipe:

1. Sauté onion in olive oil until translucent.
2. Add garlic and stir in 1 cup Arborio rice. Add chicken stock and ½ tsp salt; bake at 400 degrees F for 25-30 minutes or until moisture is evaporated and rice is tender.
3. Stir in corn kernels, butter, shredded parmesan and chopped basil and parsley. Serve with extra cheese and herbs, plus salt and pepper to taste.