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4 Remove from heat. Stir in basil and parmesan; season with salt and pepper. Serve immediately, garnished with more cheese.

PER SERVING: 402 calories; 11.3 grams fat; 15.4 grams protein; 58.9 grams carbohydrates; 10.8 grams fiber

This recipe can be made with other vegetables, such as frozen peas, slivered oil-packed sun-dried tomatoes, or chopped roasted bell peppers, in place of the corn. Or for a spring variation, prepare Asparagus with Lemon Butter, cut into small pieces, and add it at the end, just to combine and heat through.

MUSHROOM AND PARMESAN RISOTTO

Making risotto is a simple matter so long as you keep a careful eye toward the end to prevent overcooking the rice, as the mixture will continue to thicken after it’s taken off the heat. Here, the cooking liquid is also used to rehydrate the porcini mushrooms.

SERVES 4 PREP TIME: 45 MINUTES TOTAL TIME: 45 MINUTES

2 cans (14½ ounces each) low-sodium vegetable broth

½ ounce dried porcini mushrooms, rinsed

2 cups water

3 tablespoons unsalted butter

8 ounces mixed fresh mushrooms, such as cremini, shiitake (stems removed), and oyster, all cut into ½-inch pieces

Coarse salt and freshly ground pepper

1 small onion, finely chopped

1 cup Arborio rice

½ cup dry white wine

½ cup grated parmesan cheese (2 ounces), plus more (grated or shaved), for garnish

1 In a medium saucepan, bring vegetable broth, porcini, and the water to a boil; cook until porcini are tender, about 1 minute. With a slotted spoon, remove porcini; coarsely chop, and reserve. Reduce heat to low, and cover to keep broth warm.

2 In a large saucepan, heat 1 tablespoon butter over medium-high. Add fresh mushrooms and chopped porcini; season with salt and pepper. Cook, stirring frequently, until tender, 3 to 5 minutes. Transfer to a plate.

3 Reduce heat to medium-low. Add 1 tablespoon butter and the onion to large saucepan; season with salt and pepper. Cook, stirring occasionally, until onion is tender, 3 to 5 minutes. Add rice, and cook, stirring, 1 minute. Pour in wine; cook, stirring, until absorbed, about 1 minute.

4 Ladle in 2 cups warm broth (leave behind any sediment from porcini that may have settled at the bottom); cook, stirring occasionally, until almost completely absorbed, 4 to 5 minutes. Continue to add broth 1 cup at a time, stirring occasionally and allowing liquid to be almost absorbed before adding more, until rice is al dente and mixture is creamy, about 25 minutes total (you may not need all the broth).

5 Remove from heat. Stir in parmesan, remaining tablespoon butter, and half the sautéed mushrooms; season with salt and pepper. Serve immediately, topped with remaining mushrooms and garnished with additional cheese.

PER SERVING: 290 calories; 12.9 grams fat; 12.6 grams protein; 25.4 grams carbohydrates; 1.2 grams fiber

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