Toasted Corn and Sage Harvest Risotto

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• 1 tablespoon olive oil
• 1 cup fresh or drained canned whole kernel corn
• 1 large orange or red pepper , chopped (about 1 cup)
• 1 medium onion , chopped (about 1/2 cup)
• 1 3/4 cup uncooked regular long-grain white rice
• 4 cup  Chicken Broth 
• 1 teaspoon ground sage
• 1 can (10 3/4 ounces)  Condensed Cream of Celery Soup 
• 1/4 cup grated Parmesan cheese

Directions

• Heat the oil in a 4-quart saucepan over medium heat. Add the corn, pepper and onion and cook for 5 minutes or until the vegetables are lightly browned.
• Add the rice to the saucepan and cook and stir for 30 seconds. Stir in the broth and sage and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
• Stir in the soup. Cook for 2 minutes or until the rice mixture is hot. Sprinkle with the cheese.
• Easy Substitution:  If you want a meatless side dish, substitute  Vegetable Broth for the Chicken Broth.