Directions

1. Heat the oil and butter in a large skillet over medium heat. Add the onion and garlic, stirring occasionally with a wooden spoon. Cook until the onion is softened, about 5 to 6 minutes.
2. Stir in the rice and cook for about 2 minutes. Stir occasionally.
3. Add the wine and cook for one minute. Add the broth, bring to a boil, cover and reduce heat to low. Cook about 20 minutes, stirring occasionally.
4. Stir in salt, pepper, cream cheese, Parmesan-Romano cheese, ham and corn. Cook for another 4-5 minutes. Garnish with chopped parsley and enjoy immediately.