Sweet Pea Risotto with Corn Broth

Sweet Pea Risotto with Corn Broth
Sweet Pe From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

1
To prepare corn broth, combine 2 1/2 cups water and 2 cups corn kernels in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes or until corn is tender. Stir in 1/4 teaspoon salt.
Ingredients you will need
CornCorn
BrothBroth
WaterWater
SaltSalt
Equipment you will use
Sauce PanSauce Pan
2
Place corn mixture in blender; process until smooth. Strain corn mixture through a sieve into a bowl; discard solids. Set aside; keep warm.
Ingredients you will need
CornCorn
Equipment you will use
BlenderBlender
SieveSieve
BowlBowl
3
To prepare risotto, bring vegetable broth to a simmer in a medium saucepan (do not boil); keep warm over low heat.
Ingredients you will need
Vegetable BrothVegetable Broth
Equipment you will use
Sauce PanSauce Pan
4
Heat butter in a large saucepan over medium-high heat.
Ingredients you will need
ButterButter
Equipment you will use
Sauce PanSauce Pan
5
Add rice; cook 1 minute, stirring constantly.
Ingredients you will need
RiceRice
6
Add onion, carrot, and celery; cook 3 minutes, stirring constantly.
Ingredients you will need
CarrotCarrot
CeleryCelery
OnionOnion
7
Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).
Ingredients you will need
BrothBroth
8
Add peas, 1 cup corn kernels, fennel, 2 tablespoons cheese, and thyme, stirring until blended and hot. Keep warm.
Ingredients you will need
Corn KernelsCorn Kernels
CheeseCheese
FennelFennel
ThymeThyme
PeasPeas
9
Combine vinegar, oil, sugar, 1/4 teaspoon salt, and garlic in a small bowl, stirring with a whisk until blended.
Ingredients you will need
VinegarVinegar
GarlicGarlic
SugarSugar
SaltSalt
Cooking OilCooking Oil
Equipment you will use
WhiskWhisk
BowlBowl
10
Place about 1/3 cup corn broth in each of 6 bowls. Top each serving with about 1 1/2 cups risotto; drizzle with 1 teaspoon vinaigrette.
Ingredients you will need
VinaigretteVinaigrette
BrothBroth
CornCorn
Equipment you will use
BowlBowl
11
Sprinkle each serving with 1 teaspoon cheese, 1/2 teaspoon parsley, and 1/2 teaspoon chives.
Ingredients you will need
ParsleyParsley
CheeseCheese
ChivesChives
12
Serve immediately.
DifficultyExpert
Ready In45 m.
Servings6
Health Score12
Magazine