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Sweet Pea Risotto with Corn Broth

As promised, here’s the recipe from the risotto I made recently!

Sweet Pea and Risotto with Corn Broth (adapted from this recipe)

(Serves 6)


2 1/2 c. water
2 1/2 c. fresh corn kernels (I used 2 big cobs of corn for this)
1/2 tsp. salt


4 cups Emeril’s All Natural Chicken Stock
2 T. butter
1 c. uncooked arborio rice
1/2 of 1 large onion, diced
3 T. minced carrot
3 T. minced celery
2 c. frozen green peas
1 c. fresh corn kernels
1/2 c. fresh fennel, diced
2 T. grated Romano cheese


1 T. red wine vinegar
1 T. olive oil
1 tsp. sugar
1/4 tsp. salt
1 garlic clove, minced
2 T. grated Romano cheese
1 T. chopped fresh parsley
1 T. chopped fresh chives

Bring water and corn kernels to boil in a small saucepan. Reduce heat and simmer 5 minutes. Pour 1/2 of mixture into blender and process until smooth. Repeat with second portion of mixture. Set aside.

Simmer chicken stock (do not boil). Melt butter over medium-hugh heat and add rice; cook 1 minute, stirring constantly. Add onion, carrot and celery; cook 3 minutes, stirring constantly. Add broth, 1 ladle at a time, stirring constantly until each portion is absorbed before adding the next (approximately 30 minutes to use all broth). Add peas, 1 c. corn, fennel, and 2 T. cheese, stirring until blended and hot, 5-7 minutes.

Combine all remaining ingredients and mix together with Β fork or whisk.

Place 1/2 c. corn broth in each bowl. Top each serving with 1-1.5 c. risotto and a spoonful of vinaigrette garnish. Sprinkle with additional cheese and black pepper as desired.


Have you made risotto before? What’s your favorite kind?


4 Responses

  1. That recipe sounds amazing! I’ve actually never made risotto before, but it definitely looks delicious. That mix of ingredients really sounds like something I’d like. πŸ™‚


  2. Daaaaayuuuummm! Looks good, momma. I’ve always feared risotto because of all the stirring time, but I dunno, this looks like a mighty fine use of all the corn chillin in the farmer’s market!

  3. That looks fantastic!! I love that it calls for corn broth hehe πŸ™‚ I’ve only made one kind of risotto before (artichoke) and it was pretty good…the rice was a little firm the first time, but I suppose that gets better with practice, right? πŸ˜‰

  4. this sounds absolutely divine πŸ™‚ i’ve made a few risotto’s before but would be hard pressed to pick a favorite!

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