Creamed Corn Risotto

Combine the water and broth in a pan and heat to a simmer; cover and turn heat to low. Next, melt the butter in a 3 qt saucepan over medium heat. Add the minced onion and salt. Saute until the onion is lightly browned. Stir in the rice and cook until the edges of the grains become translucent, about 2 to 3 minutes.

Add 1 1/2 cups of the water/broth mix and bring to a simmer. Cook, stirring occasionally, until the liquid is absorbed.

Continue to cook, stirring in about 1/2 cup of the water/broth every few minutes as each addition is absorbed by the rice. Continue adding liquid until the rice is cooked through but still a bit firm in the center. You may not use all the liquid prepared.

Stir in creamed corn, then the Parmesan. Season with salt and pepper to taste.