Sweet Pea Risotto With Corn Broth

Name: Sweet Pea Risotto With Corn Broth
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 6 serving(s)
Ingredients: 2 1/2 cups water; 2 cups fresh corn kernels; 1/4 teaspoon salt; 3 cups organic vegetable broth (such as Swanson Certified Organic); 2 tablespoons butter; 1 cup uncooked arborio rice; 1/2 cup diced onion; 3 tablespoons minced carrots; 3 tablespoons minced celery; 2 cups fresh green peas; 1 cup fresh corn kernels; 1/2 cup diced fresh fennel; 2 tablespoons grated parmesan cheese; 2 teaspoons chopped fresh thyme; 1 tablespoon sherry wine vinegar; 1 tablespoon olive oil; 1 teaspoon sugar; 1/4 teaspoon salt; 1 garlic clove, minced; 2 tablespoons grated parmesan cheese; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh chives

Submitted by Ambervim

"Cooking Light"

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Ready In:: 19mins
Ingredients:: 22
Serves:: 6

ingredients

Corn Broth
2 ¹⁄₂ cups water
2 cups fresh corn kernels
¹⁄₄ teaspoon salt
Risotto
3 cups organic vegetable broth (such as Swanson Certified Organic)
2 tablespoons butter
1 cup uncooked arborio rice
¹⁄₂ cup diced onion
3 tablespoons minced carrots
3 tablespoons minced celery
2 cups fresh green peas
1 cup fresh corn kernels
¹⁄₂ cup diced fresh fennel
2 tablespoons grated parmesan cheese
2 teaspoons chopped fresh thyme
Remaining ingredients
1 tablespoon sherry wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
¹⁄₄ teaspoon salt
1 garlic clove, minced
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

directions

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; discard solids. Set aside; 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; cook 1 minute, stirring constantly. Add onion, carrot, and celery; cook 3 minutes, stirring constantly. Add warm broth, 1/2 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, 1/4 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 1/2 cups risotto; drizzle with 1 teaspoon vinaigrette. Sprinkle each serving with 1 teaspoon cheese, 1/2 teaspoon parsley, and 1/2 teaspoon chives. Serve immediately.