Corn and Pea Risotto

• 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.

corn broth, extravirgin olive oil, onion, arborio rice, white wine, fresh corn kernels, shelled peas, freshly grated parmesan, salt, basil

Taken from www.foodandwine.com/recipes/corn-and-pea-risotto (may not work)