Risotto with Corn and Red Peppers

Directions

In a saucepan bring broth to a simmer; adjust heat to keep barely simmering.

In another saucepan, combine rice, pepper, onion, garlic, and 3 cups of the hot vegetable broth.

Bring mixture to a simmer over moderately high heat, adjust heat to maintain a simmer and cook, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes, stirring occasionally.

Add more hot broth 1 cup at a time, stirring often and waiting until the rice has absorbed most of the liquid before adding more.

After 8 more minutes, the rice should still be a little firm to the bite, and it should have absorbed about 5 cups total liquid.

If the rice seems underdone or the mixture seems dry, add a little more liquid.

Risotto should be creamy, but not soupy.

Remove from heat and stir in basil. Season with salt and pepper and serve immediately.