Fresh Pea and Corn Risotto

At the farmers' market, one of my favorite things to find is fresh peas in the shell. While frozen or canned peas are not my favorite (in fact, I tend to avoid them), fresh shell peas are crisp, bright and delicious. I am in love with them. (Unfortunately, I lost all of my photos of the peas in their shells — but trust me, they started in shells, and they ended up quite tasty.)

Of course, I also tend to run out of things to do with the peas, since I tend to over buy (always). So, this time, I turned to risotto. I used to be very frightened of risotto after eating far too many bad versions — dry or gummy, bland or tart. So when I set out to make this risotto, I kept it extra simple, and it turned out fresh and delicious.

Fresh Pea and Corn Risotto

2 tbsp. olive oil

1 c. chopped onion

2 c. arborio rice

1 c. white wine (I recommend sauvignon blanc or another light, crisp wine)

4 c. vegetable broth (or chicken broth)

1 c. parmesan cheese

1-2 c. fresh peas, shelled

1-2 fresh ears of corn

Place oil and chopped onion in a nonstick skillet, and cook until onions are translucent. Add rice and stir until coated with oil.

Add wine and stir until fully absorbed. Add broth, 1 cup at a time, stirring until it is all combined. This is a slow process; be patient, and wait until each batch of broth is absorbed before adding more. (Also, a word of caution — use broth, not stock. Stock will overpower the flavors of the vegetables, making for a less than delicious risotto.)

Once the liquids are all absorbed, stir in cheese and vegetables. Stir for a few minutes, until veggies soften slightly but are still crisp. Serve immediately, with extra parmesan cheese if you like. I also like to add a squeeze of lemon sometimes, but that is a matter of personal preference.