Corn and Pea Risotto

Name: Corn and Pea Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 198 grams cup arborio rice; 2 Tbsps shredded basil; 828 milliliters Corn Broth (see Note) or chicken broth; 118 milliliters dry white wine; 237 milliliters fresh corn kernels (about 2 ears); 2 Tbsps extra-virgin olive oil; 1 small onion, finely chopped; 59 milliliters freshly grated Parmesan; 237 milliliters shelled peas; 4 servings Salt and freshly ground pepper

Need a gluten free side dish? Corn and Pea Risotto could be an amazing recipe to try. One portion of this dish contains approximately 10g of protein, 10g of fat, and a total of 373 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 40 minutes. If you have arborio rice, basil, salt and pepper, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine.

Instructions

In a medium saucepan, bring the Corn Broth to a simmer and keep hot.

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Broth

Corn

Equipment you will use

Sauce Pan

Heat the olive oil in another medium saucepan.

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Olive Oil

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Sauce Pan

Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

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Onion

Add the rice and cook, stirring, for 2 minutes.

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Rice

Add the wine and cook, stirring constantly, until absorbed, about 5 minutes.

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Wine

Add 1/2 cup of the hot Corn Broth and cook, stirring, until absorbed. Continue adding the remaining broth, 1/2 cup at a time, and cook the rice, stirring constantly, until al dente, about 20 minutes.

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Broth

Corn

Rice

Add the corn and peas and cook until tender, about 2 minutes. Stir in the Parmesan and season with salt and pepper. Spoon the risotto into bowls, garnish with the basil and serve.

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Salt And Pepper