Spring Risotto With Peas and Corn Recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at verygoodcook.com.
Cooking tools:
- Dutch oven
- Saute pan
- Grater
- Chef's knife
- Cutting board
- Pot
- Stove
- Ladle
- Wooden spoon
- Measuring cup
- Serving bowl
- Plate
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)
More Like This
Spring Pea and Mint Risotto
chopped.com
Spring Risotto
easiereats.com
Risotto with Peas - Culinary Medicine Home
mds.culinarymedicine.org
Fresh Spring Risotto – wallacegardencenter
wallacesgardencenter.com
SPRING PEA RISOTTO
communitykitchen.co
Spring Risotto with Peas, Asparagus & Omnivore Limone– Omnivore Salt
omnivore.us
Spring Pea Risotto
growingchefsontario.ca
Risotto w/ Peas, Carrots & Green Beans
rouxbe.com