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
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

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.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Corn and Pea Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions