Corn and Pea Risotto

[Guest guest]

Corn and Pea Risotto

 

 

4 tsp olive oil

1 large red onion, chopped

2 cups arborio rice

4 cups chicken-style -OR- vegetable stock

270 g (9 1/2 oz) can corn kernels

1/2 cup frozen peas

1/4 cup finely grated pvegan parmesan (see Note)

 

 

1. Preheat oven to 180 C (350 F).

 

2. Heat oil in a large saucepan over medium heat. Add onion. Cook,

stirring occasionally for 3 minutes or until onion is soft.

 

3. Add rice. Cook, stirring for 1 minute.

 

4. Stir in stock. Bring to the boil. Remove from heat and stir in corn.

 

5. Remove mixture to an 8 cup capacioty baking dish. Bake covered for

20 minutes or until stock is almost absorbed.

 

6. Remove risotto from oven. Add peas and parmesan. Stir to combine.

Cover, return to oven and bake for 10 minutes more.

 

 

Serves 4 as a side.