Risotto With Corn And Peas - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

A lean, aromatic Italian dish is great for lunch or dinner. It is not necessary to serve meat or fish with it - it is already self-sufficient!

Ingredients

Rice for risotto - 150 g

Canned peas - 150 g

Canned corn - 150 g

Bulb onions - 1 pc.

Garlic - 1-2 cloves

Celery - 1 petiole

Salt - 1 tsp

Spices and herbs - 1 tsp

Vegetable oil - 2 tablespoons

Broth - 300 ml

• 105 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

I like risotto because it's easy to prepare, but you can add anything you want to the rice. Whether it's meat, seafood, vegetables, or even sweet fruits. Of course, in the latter case, it will already be more of a dessert, although children are usually delighted. As a result, an ordinary "boring" side dish can be presented as an original tasty dish, and in some cases even as a festive one.

Risotto with corn and peas may well be positioned as an everyday dish. My kids have a positive attitude towards such additives, therefore, the dish is held in high esteem by the little ones. To prepare it, you can stock up on ordinary simple foods and add a couple of cans of canned peas and corn. And if your freezer contains these foods frozen, not canned, then you can add them too.

Finely chop the garlic, having previously peeled off the husk. The turnip onions also need to be peeled and finely chopped.

Send the prepared vegetables to the oil heated in a pan for frying. Chop the celery stalk finely. However, if you are not delighted with its specific taste and aroma, then you can add it symbolically - quite a bit.

Saute vegetables over low heat for literally 3 minutes, then put rice for risotto into the pan. This can be, for example, arborio or common long-grain, medium-grained. Stir and simmer with vegetables for 3-4 minutes.

Pour in 1/3 of the total amount of broth - you can take vegetable or chicken. Stir and let the broth soak; the rice will slightly increase in size.

Pour out the remaining broth after 7-10 minutes, send canned peas, corn, salt, spices (ground saffron, ground fenugreek), and dried herbs - thyme to the pan (stewpan).

Stir and simmer under the lid until the broth is almost completely evaporated (absorbed). If you see that the broth has already been absorbed, and the rice is not yet ready, then add more.

Serve the risotto with corn and peas warm, before serving, you can decorate with fresh herbs, sprinkle with ground Parmesan.

Enjoy your meal!