Sweet Pea Risotto with Corn Broth

Howard L. Puckett
In Alabama, as elsewhere in the country, summer markets are full of fresh, locally grown corn. Hastings puts it to delicious use in this dish. We loved the Corn Broth and thought it would make a tasty summer soup all by itself.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 250
Caloriesfromfat 29 %
Fat 8.2 g
Satfat 3 g
Monofat 3.9 g
Polyfat 0.9 g
Protein 7.8 g
Carbohydrate 38.9 g
Fiber 5.3 g
Cholesterol 13 mg
Iron 1.5 mg
Sodium 582 mg
Calcium 65 mg

Ingredients

Corn Broth:
2 1/2 cups water
2 cups fresh corn kernels
1/4 teaspoon salt
Risotto:
3 cups organic vegetable broth (such as Swanson Certified Organic)
2 tablespoons butter
1 cup uncooked arborio rice
1/2 cup diced onion
3 tablespoons minced carrot
3 tablespoons minced celery
2 cups fresh green peas
1 cup fresh corn kernels
1/2 cup diced fresh fennel
2 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh thyme
Remaining ingredients:
1 tablespoon sherry vinegar
1 tablespoon olive oil
1 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Preparation

To prepare corn broth, combine 2 1/2 cups water and 2 cups corn kernels in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes or until corn is tender. Stir in 1/4 teaspoon salt. Place corn mixture in blender; process until smooth. Strain corn mixture through a sieve into a bowl; discard solids. Set aside; keep warm.

To prepare risotto, bring vegetable broth to a simmer in a medium saucepan (do not boil); keep warm over low heat. Heat butter in a large saucepan over medium-high heat. Add rice; cook 1 minute, stirring constantly. Add onion, carrot, and celery; cook 3 minutes, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Add peas, 1 cup corn kernels, fennel, 2 tablespoons cheese, and thyme, stirring until blended and hot. Keep warm.

Combine vinegar, oil, sugar, 1/4 teaspoon salt, and garlic in a small bowl, stirring with a whisk until blended. Place about 1/3 cup corn broth in each of 6 bowls. Top each serving with about 1 1/2 cups risotto; drizzle with 1 teaspoon vinaigrette. Sprinkle each serving with 1 teaspoon cheese, 1/2 teaspoon parsley, and 1/2 teaspoon chives. Serve immediately.

Note:

Chris Hastings,

Hot and Hot Fish Club, Birmingham, Alabama,

August 2006