Instructions: Place broth in a medium saucepan; bring to a simmer. (Do not boil). Keep warm over low heat.

Position knife blade in food processor bowl; add 1 cup corn. Process until almost smooth; set aside.

Heat oil in a large saucepan over medium heat. Add green onions; saute 2 minutes. Add rice; stir well. Add wine; bring to a boil. Cook 1 minute or until liquid is nearly absorbed. Stir in 1 cup warm broth; cover, reduce heat to low, and cook 5 minutes. Stir in 1 cup warm broth; cover and cook 10 minutes. Stir in 1 cup warm broth; cover and cook 5 minutes. Stir in remaining 1 cup warm broth, corn puree, remaining 1 cup corn kernels, and basil; cover and cook 5 minutes or until liquid is nearly absorbed. Remove from heat; stir in Parmesan cheese, salt, and pepper.

Yield: 6 servings

(serving size: 1 cup).

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