Sweet Pea Risotto with Corn Broth

A summer dish that warms up the last days of winter when made with last summer’s frozen vegetables.

Sweet Pea Risotto with Corn Broth // FoodNouveau.com

Serves 6


For the corn broth
2½ cups [625 ml] water
2 cups [500 ml] fresh or frozen corn kernels
¼ tsp [1.25 ml] salt

For the risotto
3 cups [750 ml] organic vegetable broth
2 tbsp [30 ml] butter
1 cup [250 ml] uncooked arborio rice
½ cup [125 ml] diced onion
3 tbsp [45 ml] minced carrot
3 tbsp [45 ml] minced celery
2 cups [500 ml] fresh or frozen green peas
1 cup [250 ml] fresh or frozen corn kernels
½ cup [125 ml] diced fresh fennel
2 tbsp [30 ml] grated Parmesan cheese
2 tsp [10 ml] chopped fresh thyme

To serve
1 tbsp [15 ml] sherry vinegar
1 tbsp [15 ml] olive oil
1 tsp [5 ml] sugar
¼ tsp [1.25 ml] salt
1 garlic clove, minced
2 tbsp [30 ml] grated Parmesan cheese
1 tbsp [15 ml] chopped fresh parsley
1 tbsp [15 ml] chopped fresh chives


To prepare corn broth, combine 2 ½ 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 ¼ teaspoon salt. Place corn mixture in blender and process until smooth. Strain corn mixture through a sieve into a bowl, discard solids. Set aside and keep warm.

To prepare risotto, bring vegetable broth to a simmer in a medium saucepan (do not boil), keep warm over low heat. Heat butter in a large saucepan over medium-high heat. Add rice and cook 1 minute, stirring constantly. Add onion, carrot, and celery, cook 3 minutes, stirring constantly. Add warm broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Add peas, 1 cup corn kernels, fennel, 2 tablespoons cheese, and thyme, stirring until blended and hot. Keep warm.

Combine vinegar, oil, sugar, ¼ teaspoon salt, and garlic in a small bowl, stirring with a whisk until blended. Place about 1/3 cup corn broth in each of 6 bowls. Top each serving with about 1 ½ cups risotto; drizzle with 1 teaspoon vinaigrette. Sprinkle each serving with 1 teaspoon cheese, ½ teaspoon parsley, and ½ teaspoon chives. Serve immediately.

Recipe Credit: Adapted from Cooking Light Magazine

Download this recipe in PDF format - Food Nouveau


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