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PEA AND CORN RISOTTO

These tasty morsels will help get your party started. Created with health and nutrition in mind.

Servings: 4

INGREDIENTS:

4 cups canned chicken broth
2 tablespoons olive oil
1 small onion, diced
1 cup Arborio rice
1 11-ounce can whole-kernel corn, drained
1 8.5—ounce can peas, drained
¼ cup grated Parmesan cheese
2 tablespoons butter
Salt and ground black pepper to taste

PREPARATION:

In 2-quart saucepan over high heat, heat chicken broth to simmering; keep warm.

Meanwhile, in 3-quart saucepan over medium heat, in hot olive oil, cook onion until tender-crisp, stirring occasionally. Add rice and cook for 2 minutes until coated with oil. Gradually add chicken broth, ½ cup at a time, until absorbed, stirring frequently. Continue adding the remaining broth, ½ cup at a time, stirring occasionally, cooking the rice until al dente, about 25 minutes.

Stir in corn, peas Parmesan cheese and butter to heat through. Add salt and pepper to taste. Serve immediately.