Corn and Red Pepper Risotto

Ingredients

• Salt and pepper (to taste)
• Fresh parsley (2 tablespoons, chopped)
• Parmesan cheese (1/2 cup, grated)
• Frozen corn kernels (1 cup)
• Vegetable broth (4 cups)
• Arborio rice (1 cup)
• Red bell pepper (1, diced)
• Onion (1 medium, finely chopped)
• Olive oil (2 tablespoons)

Instructions

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and diced red bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the Arborio rice to the saucepan and stir to coat the grains with the oil.
4. Pour in a ladleful of vegetable broth and stir until the liquid is absorbed.
5. Continue adding the vegetable broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.
6. After about 20 minutes, when the rice is almost cooked, add the frozen corn kernels and continue cooking for another 5 minutes.
7. Remove the saucepan from the heat and stir in the grated Parmesan cheese and chopped parsley.
8. Season with salt and pepper to taste.
9. Let the risotto rest for a few minutes before serving.
10. Serve the corn and red pepper risotto hot, garnished with additional grated Parmesan cheese and parsley if desired.