-
1
1. Prepare the 8 cups broth in a large soup pot. Reduce heat and keep on a very low simmer throughout risotto recipe.
-
2
2. Puree 1 cup of the broth and the corn in a food processor; set aside.
-
3
3. In a very large, heavy saucepan (like a Dutch oven), heat the oil. Add onions and saute 3 minutes. Add garlic and cook 2 minutes. Add herbs and mushrooms and cook another 5 minutes or until mushrooms are soft.
-
4
4. Add rice or barley and mix, cooking until rice is coated with oil/saute mix.
-
5
5. Add white wine; cook uncovered until almost all of the wine is absorbed.
-
6
6. Add stock, 1/2 cup at a time and stirring until each addition is mostly absorbed by the rice. Make sure the rice never browns or sticks and that you can always see the bottom of the pan. Keep adding broth in 1/2-cup increments until the broth is used up, about 40-50 minutes. (If rice is still uncooked, add 1/2 cup water after the broth.)
-
7
**If you are using a vegetable that requires some cooking (zucchini, kale, etc.), add it when you have about 1 1/2 to 1 cup broth left.
-
8
7. When rice is al dente, add the corn puree. Stir in quickly, making sure mixture does not stick or brown on the bottom. Add salt and pepper and remove from heat.
-
9
8. Stir in the 3 cups peas or spinach and let cook. Adjust seasoning to taste, garnish and serve.
