Food for the day....

Sweet Corn Risotto

(637 cal. per serving, 6.3% from fat)

Ingredients:

2  ears corn(about 8 in.)
2  cups finely chopped mild onions
1  to 3 teaspoons butter or margarine
1  cup arborio rice or short-grain white rice(such as pearl)
    About 1/4 cup lime juice
4  cups fat-skimmed chicken or vegetable broth
1  to 2 tablespoons thinly sliced green onion tops or chives
    Finely shaved parmesan cheese
    Salt and fresh-ground pepper

Preparation and Cook time: 35 to 40 minutes
Serves: 2

1. Husk corn, pull off silks and rinse ears. Cut kernels from cobs.
2. In a 10- to 12-inch frying pan, combne 1 cup onions, butter, and 2 tablespoons water. Stir often over medium-high heat until liquid has evaporated and onions are limp, about 5 minutes. Add rice and stir often until t turns opaque, about 3 minutes.
3. Add 2 tablespoons lime juice and 3 cups broth to the rice. Stir often over high heat until liquid is absorbed, about 10 minutes. Add one more cup broth, corn, and the remaining onions. Str often until rice is tender to bite and mixture s creamy, 6 to 7 mnutes more.
4. Spoon risotto into warm wide bowls; sprinkle with green onon and top with parmesan shavings. Season to taste with remaining lme juice, salt, and pepper.

Per serving: 637 cal., 6.3% (40 cal.) from fat; 29g protein; 4.4g fat(1.6g sat.); 123g carbo (8.2g fiber); 203mg sodium; 5.2mg chol.