Monday Meal Makeover: Roasted Corn and Cheddar Risotto

Risotto is typically loaded with butter, but this recipe calls for just one tablespoon. Don't worry —you won't miss the fat because other flavors send this risotto soaring.

First, sweet corn is roasted to bring out its natural sweetness and to caramelize the flavor. This dish is further enhanced (and lightened up) by swapping reduced-sodium chicken broth for regular and light cheddar cheese for the full-fat variety.

What you need:

— Cooking spray

— 3 cups fresh or thawed frozen corn

— Salt and freshly ground black pepper

— 1 tablespoon butter

— 1 cup chopped onion

— 2 cloves garlic, minced

— 1 teaspoon dried thyme

— 1 1/4 cups Arborio rice

— 4 cups reduced-sodium chicken broth

— 1 cup shredded reduced-fat sharp cheddar

— 2 tablespoons chopped fresh parsley

Directions:

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Spread corn onto a baking sheet and season with salt and black pepper. Roast 15 minutes, until golden brown.

Meanwhile, melt butter in a medium saucepan over medium heat. Add onion and garlic and cook 3 minutes, until soft. Add thyme and cook 1 minute, until fragrant. Add rice and cook 1 minute, stirring frequently. Add 1/2 cup broth and bring to a simmer. Reduce heat to low. When liquid is absorbed, add another 1/2 cup broth. Continue cooking and adding broth in 1/2 cup measurements until all broth is absorbed and rice is tender (about 20 minutes from start to finish). Stir in roasted corn and cheese and stir until cheese melts. Remove from heat and stir in parsley. Season, to taste, with salt and black pepper.

Yield: 4 to 6 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Robin has 15 years of experience as a food writer and nutritionist. She is the author of the bestselling cookbook “Quick Fix Meals.” Her popular show, "Quick Fix Meals with Robin Miller" is on the Food Network.

Robin’s recipes are featured regularly in magazines like "Health," "Men’s Fitness," and "Toddler." She also provides recipes to the American Heart Association, The American Institute for Cancer Research and Weight Watchers.

Robin has written eight books, including “Robin to the Rescue” (Taunton, 2008), “The Newlywed Cookbook” (Sourcebooks, 1999), and “The Daily Soup” (Hyperion, 1999).