Pea and Corn Risotto

Servings: 4
America's favorite canned vegetable - corn! - co-stars with nutrient-rich peas in this tasty dish. Canning seals in the food's natural goodness and nutrition, so it's there for you any time, making this meal or side dish a perfect addition to your weeknight menu lineup!


In 2-quart saucepan over high heat, heat chicken broth to simmering; keep warm.


Meanwhile, in 3-quart saucepan over medium heat, in hot olive oil, cook onion until tender-crisp, stirring occasionally. Add rice and cook for 2 minutes until coated with oil.  Gradually add chicken broth, ½ cup at a time, until absorbed, stirring frequently. Continue adding the remaining broth, ½ cup at a time, stirring occasionally, cooking the rice until al dente, about 25 minutes.


Stir in corn, peas Parmesan cheese and butter to heat through. Add salt and pepper to taste. Serve immediately.


Recipe courtesy of Cans Get You Cooking

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