Spring Risotto With Peas and Corn Recipe - Very Good Cook

Spring Risotto With Peas and Corn Recipe - Very Good Cook

verygoodcook.com

Quick, creamy, and comforting! Make this spring risotto with basic ingredients like arborio rice, peas, and corn, and sit down to eat in about 30 minutes.

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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)

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