Creamy Corn Risotto

This dish would be great as a main course, meatless meal or as a side dish with a grilled meat. I brought this to a dinner at a friend's house. Everyone loved it.

Serves 6 ( about 1 c. = 8 points +) or serves 12 as a side dish ( 1/2 c. = 4 points +)

• 1 large roasted red bell pepper, chopped ( from a jar, packed in water)
• 4 c. frozen corn kernels
• 1-3/4 c. skim milk
• 2 T. butter, divided
• 1/2 c. chopped onion
• 2-1/2 c. fat-free chicken broth
• 2 tsp. crushed garlic
• 1 c. uncooked Arborio rice
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 c. dry white wine

Combine corn, milk and 1 T. butter in a saucepan. Bring to a simmer; cook 10 minutes. Add chicken broth and keep warm over low heat.

Melt remaining 1 T. butter in a large saucepan over medium-high heat; Add onion and garlic to pan and saute 3 minutes. Stir in rice and cook 1 minute. Stir in wine; cook 30 seconds or until liquid almost evaporates, scraping pan to loosen browned bits. Reduce heat to medium. Sir in 1-1/2 c. corn mixture; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/2 c. corn mixture. Add remaining corn mixture, 1 cup at a time, stirring frequently until each portion of corn mixture is absorbed before adding the next ( 20-25 minutes total). Remove pan from heat; stir in 1/2 c. reserved corn mixture and bell pepper.

adapted from "Cooking Light"