White Wine Risotto with Corn and Peas

A good risotto is creamy, tender, and has just a bit of bite. Corn and peas add both tender and bite, as well as sweetness and color.

2 tablespoons olive oil
½ cup chopped onions
1 cup Arborio rice
1 cup white wine
3 cups chicken broth
1 cup corn
1 cup peas
½ cup grated Parmesan
1 tablespoon butter
1 teaspoon fresh lemon juice
½ teaspoon salt
¼ teaspoon black pepper

1) Bring broth and wine to a boil in a small pot over high heat.

2) Meanwhile, heat oil in a medium pot over medium. Add onions and cook until softened, about 5 minutes. Add rice and cook 3 minutes, stirring. Add wine and cook until absorbed, about 5 minutes, stirring. Add broth, ½ cup at a time, stirring, until fully absorbed. Continue until all broth has been added and absorbed, about 20 minutes total.

3) Add corn and peas and cook until softened, about 3 minutes. Stir in cheese, butter, lemon juice, salt, and pepper. Serve immediately.

Source: Peas Recipe.

Published in: on October 31, 2010 at 3:32 pm  Leave a Comment  
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