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.)