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White plate with Spring Risotto With Peas and Corn, topped with micro greens, creme fraiche and ground black pepper

Spring Risotto With Peas and Corn

  • Author: Michal Martinek
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: Serves 4 1x
  • Cuisine: Italian

Description

Quick, creamy, and comforting! Make this risotto with just basic ingredients like arborio rice, peas, and corn, and eat in 30 minutes.


Scale

Ingredients

  • 6 cups (1.5 liter) vegetable stock
  • 3 tablespoons (45 ml) olive oil
  • 1 cup (133 g) finely diced, peeled yellow onion
  • 2 cups (354 g) Arborio or Carnaroli rice
  • ½ cup (120 ml) white wine
  • 1 teaspoon salt
  • 1 cup (120 g) fresh or frozen peas
  • 1 cup (120 g) fresh or frozen corn
  • 2/3 cup (35 g) freshly grated Parmesan cheese
  • Black pepper, freshly ground, to taste
  • Crème fraiche (optional)
  • Micro greens (optional)

Instructions

  1. In a medium saucepan, bring the vegetable stock to a simmer over medium-low heat.
  2. In a large sauté pan or Dutch oven, heat the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  3. Add the rice, white wine, and salt. Stirring slowly, cook until the rice absorbs the wine, about 3 minutes.
  4. Ladle in the hot stock, about 1 cup (240 ml) at a time, and continue slowly stirring, letting the rice absorb all the stock before adding more. (This allows the starches to slowly release).
  5. The process of adding stock 1 cup at a time, continuous stirring, and the rice becoming al dente (firm but no longer crunchy), takes about 25 minutes.
  6. When the rice is al dente, stir in the peas, corn, Parmesan cheese, and about 1½  cups of stock, and cook, slowly stirring, for another 2 minutes. Turn the heat off.
  7. The consistency of the finished risotto should be porridge-like. The rice will keep absorbing the liquid and get thicker, so serve immediately.
  8. Top with freshly ground black pepper, crème fraiche and micro greens if you like.
  9. Store the risotto in the fridge for up to 3 days. Reheat by stirring in extra stock to bring it back to the porridge-like consistency.