A bowl of creamy risotto is as comforting as dinner comes.
Heat oil in a big saucepan over medium heat. Add shallot and garlic and cook, stirring occasionally, right up until softened, one to two minutes. Include rice and cook, stirring, right up until opaque, 2 to 4 minutes. Include wine and cook, stirring sometimes, until finally liquid is absorbed, one to two minutes. Season with salt and pepper.
Include one cup stock and cook, stirring until finally absorbed, five to 6 minutes. Repeat two much more times. Add remaining cup stock and corn and cook, stirring, until rice is tender and corn is cooked by means of, 5 to 7 minutes. Stir in ham and cook till warmed by means of, 1 to two minutes. Get rid of from heat and stir in cheese until melted. Stir in chives. Season with salt and pepper.
Serve quickly topped with added chives.
PER SERVING: protein: 28 g unwanted fat: twenty g carbohydrate: 67 g fiber: 3 g sodium: 779 mg cholesterol: 41 mg calories: 584.