Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  corn
     3/4         stick  butter -- unsalted
  5        tablespoons  green onions -- chopped
     3/4           cup  rice -- uncooked
     1/3           cup  white wine
  3               cups  chicken stock
     3/4           cup  parmesan cheese -- grated

Preparation:

Puree 2 cups corn kernels in a blender or food processor. Set aside. Melt butter in heavy medium saucepan over medium heat. Add chopped green onions and saute until translucent, about 5 minutes. Mix in rice and cook 1 minute, stirring constantly. Add wine and cook until all liquid is absorbed, about 4 minutes. Add 3 cups chicken broth and cook 10 minutes. Add corn puree, remaining 1 cup corn kernels and parmesan. Cook mixture 3 minutes. Thin rice with more chicken broth, if necessary. Season risotto with salt and pepper and serve.

Nutritional Information:

320 Calories (kcal); 16g Total Fat; (44% calories from fat); 9g Protein; 35g Carbohydrate; 39mg Cholesterol; 1391mg Sodium