Thursday, August 7, 2014

Sweet Pea & Corn Risotto

Earlier this summer, my husband and I had a wonderful lunch at The Bistro at Biltmore in Asheville, North Carolina.  We were both really impressed by the summer risotto with sweet corn, pea tendrils, and parmesan cheese.  The dish was so delicious, I decided to recreate it at home.

I always use Lundberg rice, because it is gluten free, non-GMO, and eco-farmed.

For the vegetables in my risotto, I used Publix GreenWise organic sweet peas and organic sweet corn.  

This was my first attempt at making risotto from scratch.  We usually just buy my daughter Emma's favorite Lundberg Organic Alfredo Risotto.  

My dish didn't taste exactly like the summer risotto we had at The Bistro, but it was still delicious.  

My husband took the leftovers to work for lunch, and said the risotto was even better on day two

Sweet Pea & Corn Risotto


5 C gluten free chicken broth
1/2 C sweet onion -- finely diced
2 T butter
1 T olive oil
1 1/2 C Arborio rice
1/2 C dry white wine
1 C frozen sweet peas
1 C frozen sweet corn
1/4 to 1/2 C grated Parmesan
1 tsp kosher salt
1 tsp coarse ground black pepper
Shaved Parmesan for garnish


In a small pot, bring the chicken broth to a boil, then reduce to a simmer.

In a medium pot, saute the onion in the oil and butter over medium heat until softened.  Lower the heat to medium low, add the rice, and stir for about two minutes.  Add the wine, stirring until it is absorbed.

Add 1/2 cup of chicken broth at a time, cooking and stirring until it is absorbed, before adding more.  When all of the chicken broth has been incorporated, stir in the frozen corn and peas, allowing your risotto to cook until they are heated through.  Add the salt and pepper, and Parmesan cheese to taste.

Garnish each bowl of risotto with shaved Parmesan before serving.

Serves 4

Recipe Notes

I purchased a Chardonnay for this recipe.  When cooking with wine, use a wine you would want to drink.

Risotto should be al dente, like pasta, and have a creamy, chewy texture.

Cooking time for this recipe is about 30 minutes.

Linked to:  Gluten-Free Fridays


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