Risotto with Corn and Red Peppers

1. In saucepan, bring broth to barely simmering. Keep warm. 2. In another saucepan, combine rice, pepper, onion, garlic, and 3 cups hot broth. 3. Bring to simmer over moderately high heat. 4. Cook, stirring occasionally, until most liquid is absorbed (about 10 minutes). 5. Add more hot broth 1 cup at a time, stirring often, waiting until absorbed before adding more. 6. After 8 more minutes, rice should be slightly firm. 7. Total liquid should be about 5 cups. If dry, add more. Risotto should be creamy, not soupy. 8. Remove from heat, stir in basil, corn, salt and pepper. 9. Serve immediately.