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
Instructions
- Sauté diced onion in olive oil over medium heat until translucent.
- Mix in minced garlic, Arborio rice, corn kernels, chicken stock, and salt.
- Transfer to an oven safe dish, and bake at 400°F for 25–30 minutes, until the liquid is absorbed and the rice is tender.
- Remove from the oven and stir in butter, Parmesan cheese, chopped basil and parsley. Mix until creamy.
- Season with salt and pepper to taste. Serve topped with extra Parmesan and fresh herbs if desired.