Creamy Sweet Corn and Pea Risotto

 

A couple of weekends ago, my husband and I drove down to Charleston, SC to visit our family. His folks took us out to eat at one of the best restaurants in town, 17 North.

It was an absolutely beautiful evening (the weekend the cold front moved in and we got relief from the CrAzY heat we’ve been experiencing). We sat outside and enjoyed each other’s company for 2 hours.

During these 2 hours, we did not go hungry. We ate and ate some more. Logan’s sister, Rachel and I split an amazing salmon dish:

Pan Seared Salmon
With cannellini beans, sautéed spinach, and a wild mushroom cream sauce $20

I regretfully don’t have a photo.

I got lost in the moment and enjoyed every single bite.

 

So, I decided I’d try and recreate the magnificence of this dinner. And I’m proud to say that it came close! :-)

 

It’s creamy, crunchy and above all else, melts in your mouth. Mmm!

 

The rest of the evening was glorious.

But, there’s a thing you must know about me (and Rachel).

When we eat, we have an agenda.

Save room for dessert.

That’s why we opted to share a meal…to get ready for this:

Chocolate Cake w/ a shot of milk & Personal S’mores

Yes, double please!!!!

 

And this is what happens when you’ve had too much dessert:

Cuteness with a hit of crazy energy. Love you, honey! :-)

Anyway…I hope you enjoyed my dinner recap. Now, go and make this!!!

 

Creamy Sweet Corn and Pea Risotto

Ingredients

  • 3 cups water
  • 1 vegetable bullion cube
  • 1 medium onion
  • 1 teaspoon olive oil
  • 1 cup risotto (arborio rice)
  • 1 can reduced sodium cream of mushroom
  • 1/4 teaspoon fresh ground black pepper
  • 1 (15 ounce) can reduced sodium corn
  • 1 teaspoon fresh rosemary, chopped fine
  • 1 cup frozen peas

How-To

  1. In a large pot, bring the water and vegetable bullion to a slight boil to make vegetable broth. Turn off the heat after it reaches a boil.
  2. Meanwhile, in a large deep pan (mine is 2 inches deep) over medium-high heat, sauté the onion in the olive oil until tender.
  3. Stir in the risotto stir frequently for about 2 minutes.
  4. Add in the cream of mushroom and black pepper. Stir until blended.
  5. Ladle in 1/2 cup of hot vegetable broth at a time, stir frequently between additions and making sure that the stock is absorbed before adding another ladle full of stock. Repeat this until you have added all of the stock.
  6. Before your last ladle full of broth, add in the corn, rosemary and peas.
  7. Stir until it reaches a creamy consistency.
  8. Serve immediately.

Servings: 4

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8 comments

  1. Oh Yummy! Risotto is one of my fave dishes! And the sweet corn and peas brighten it up…I usually make mine in the winter with bacon and lots of cheese…and maybe a few veggies! lol

    Beautiful pics! Looks like ya’ll had a great time! I will definitely be making this very soon!

  2. Ok, I’ve been planning to make this for dinner this week, but I was just reading the recipe and got a little confused… hopefully you can still help me. When you add the arborio rice to the sauteed onions, is it already supposed to be cooked? I’m guessing yes, but not sure. Also, if yes, is there a special trick to cooking this style of rice?

    Thank you!!! It looks delicious, I just want to make sure I don’t mess it up! :)

    1. No, it hasn’t been cooked yet. Basically, by adding it to the onions you’re toasting it a bit before adding the yummy liquid. Good luck and if you have any other questions, let me know! :-)

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