Sweet Pea Risotto with Corn Broth

Sweet Pea Risotto with Corn Broth
Photo by Howard L. Puckett

Ingredients

  • 2 ½ cups water
  • 2 cups fresh corn kernels
  • 2 cups fresh green peas
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  • ½ cup diced fresh fennel
  • + 18 more ingredients
    • 2 teaspoons chopped fresh thyme
    • 3 tablespoons minced celery
    • 1 teaspoon sugar
    • Corn Broth:
    • 1 tablespoon sherry vinegar
    • 1 tablespoon olive oil
    • 2 tablespoons grated Parmesan cheese
    • 2 tablespoons butter
    • 3 tablespoons minced carrot
    • 1 cup fresh corn kernels
    • 1 tablespoon chopped fresh chives
    • ¼ teaspoon salt
    • 1 cup uncooked arborio rice
    • 1 garlic clove, minced
    • Remaining ingredients:
    • ½ cup diced onion
    • 3 cups organic vegetable broth (such as Swanson Certified Organic)
    • Risotto:

To prepare corn broth, combine 2 1/2 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 1/4 teaspoon salt. Place corn mixture in blender; process until smooth. Strain corn mixture through a sieve into a bowl;...

View full recipe at My Recipes

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