The earthiness of walnuts complements the sweet corn in this creamy Italian-inspired rice dish.

Sweet Corn & Toasted California Walnut Risotto

1/2 cup chopped California Walnuts
1 large onion, chopped
2 large garlic cloves, minced
1 1/2 cups uncooked arborio rice
2 (10-ounce) cans low-sodium chicken broth and 2 cans of water
4 ears fresh sweet yellow corn, husked, silk removed and kernel cut from cobs
salt and pepper to taste
1/2 cup chopped fresh chives
1/4 cup freshly grated Parmesan cheese

1. In dry skillet, toast walnuts over medium to high heat 1 to 2 minutes or until walnuts are slightly toasted. Set aside.
2. Coat nonstick skillet with cooking spray; sauté onion over medium to high heat, stirring occasionally, about 3 minutes. Stir in garlic; sauté 1 minute. Add rice and stir often until grains become opaque, about 2 minutes. Gradually add chicken broth one-half can at a time, stirring constantly, adding more broth only when the previous amount has been absorbed. When adding last half can of broth, stir in corn kernels. When rice is tender, risotto is creamy and corn is cooked, remove from heat. Stir in walnuts.
3. Season with salt and pepper. Spoon risotto into serving bowls and sprinkle with chives and Parmesan cheese.

Makes 6 servings

Recipe provided courtesy of California Walnuts.