Corn and Pea Risotto Recipe

Name: Corn and Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 1/2 cups Corn Broth (see Note) or chicken broth; 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 1 cup arborio rice (7 ounces); 1/2 cup dry white wine; 1 cup fresh corn kernels (about 2 ears); 1 cup shelled peas; 1/4 cup freshly grated Parmesan; Salt and freshly ground pepper; 2 tablespoons shredded basil

Servings: persons

3 1/2 cups Corn Broth (see Note) or chicken broth
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 cup arborio rice (7 ounces)
1/2 cup dry white wine
1 cup fresh corn kernels (about 2 ears)
1 cup shelled peas
1/4 cup freshly grated Parmesan
Salt and freshly ground pepper
2 tablespoons shredded basil

1
In a medium saucepan, bring the Corn Broth to a simmer and keep hot.
2
Heat the olive oil in another medium saucepan.
3
Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
4
Add the rice and cook, stirring, for 2 minutes.
5
Add the wine and cook, stirring constantly, until absorbed, about 5 minutes.
6
Add 1/2 cup of the hot Corn Broth and cook, stirring, until absorbed.
7
Continue adding the remaining broth, 1/2 cup at a time, and cook the rice, stirring constantly, until al dente, about 20 minutes.
8
Add the corn and peas and cook until tender, about 2 minutes.
9
Stir in the Parmesan and season with salt and pepper.
10
Spoon the risotto into bowls, garnish with the basil and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 cups Corn Broth (see Note) or chicken broth, 2 tablespoons extra-virgin olive oil, 1 small onion, finely chopped, 1 cup arborio rice (7 ounces), and more.

Yes, Corn and Pea Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Pea Risotto

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