Corn and Pea Risotto

Ingredients

• 1 cup(s) shelled peas
• 2 tablespoon(s) extra-virgin olive oil
• 3.5 cup(s) Corn Broth
• 0.25 cup(s) freshly grated Parmesan
• 1 cup(s) arborio rice
• 1 cup(s) fresh corn kernels
• 1 small onion
• + 3 more ingredients
• • 0.5 cup(s) dry white wine
  • Salt and freshly ground pepper
  • 2 tablespoon(s) shredded basil

In a medium saucepan, bring the Corn Broth to a simmer and keep hot. Heat the olive oil in another medium saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring co...

View full recipe at Food & Wine