A bowl of creamy risotto is as comforting as dinner comes.
- Heat oil in a large saucepan over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened, 1 to 2 minutes. Add rice and cook, stirring, until opaque, 2 to 4 minutes. Add wine and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes. Season with salt and pepper.
- Add 1 cup stock and cook, stirring until absorbed, 5 to 6 minutes. Repeat 2 more times. Add remaining cup stock and corn and cook, stirring, until rice is tender and corn is cooked through, 5 to 7 minutes. Stir in ham and cook until warmed through, 1 to 2 minutes. Remove from heat and stir in cheese until melted. Stir in chives. Season with salt and pepper.
- Serve immediately topped with additional chives.
PER SERVING: protein: 28 g; fat: 20 g; carbohydrate: 67 g; fiber: 3 g; sodium: 779 mg; cholesterol: 41 mg; calories: 584.