Corn-Red Pepper Risotto

Corn-Red Pepper Risotto
Source: 365 Easy Vegetarian Recipes by Sally Hunt
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Total Time: 30 minutes
Makes: 6-8 servings
Calories: 115 calories per 3/4 cup serving

Ingredients:
2 1/3 cups vegetable broth, divided
1 cup arborio rice
2 garlic cloves, minced
1/4 tsp ground cumin
2 cups frozen whole kernel corn
2 tbs roasted red pepper, diced
1 tbs chopped cilantro

Instructions:
1. Bring 2 cups broth to a boil in large, heavy pan and stir in rice. Reduce heat to low and cook covered for 20 to 25 minutes or until rice absorbs liquid. Remove from heat, fluff with fork and set aside.
2. Pour 1/3 cup broth in non-stick 10-inch skillet. Cook over medium-high heat and bring to a boil. Add garlic, cook and stir 1 minute. Add cumin and frozen corn; cook and stir until corn is tender.
3. Gently stir corn mixture, red pepper and cilantro into cooked rice.

Corn-Red Pepper Risotto