On the lookout for a vegetarian risotto recipe? You’ve come to the right place. This delightful Sweet Corn & Pea Risotto is one recipe that you’ve just got to try!
Serves 4
Prep 15 minutes (plus standing time)
Cook 30 minutes
Sweet Corn & Pea Risotto Ingredients
1 litre salt-reduced chicken stock
1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/3 cups arborio rice
1/4 cup white wine
2 corn cobs, kernels removed
1 bunch asparagus, trimmed, sliced
200g snow peas, thinly sliced
Toasted sesame seeds and sliced green onion, to serve
Sweet Corn & Pea Risotto Method
1) Bring stock to the boil in a large saucepan over medium-high heat. Cover. Reduce heat to low.
2) Heat oil in a large, deep frying pan over medium heat. Add brown onion. Cook for 5 minutes or until softened. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add rice. Stir to coat. Add wine. Simmer for 2 minutes or until reduced slightly.
3) Add 1/3 cup of stock to rice mixture. Cook, stirring constantly until the liquid is absorbed. Repeat with remaining stock, 1/3 cup at a time, until liquid has absorbed and rice is tender, adding corn with the last 1/3 cup of stock.
4) Remove from heat. Top with asparagus and snow peas. Stand, covered, for 5 minutes. Season with salt and pepper. Sprinkle with sesame seeds and green onion. Serve.
Tools of the Trade
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