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Risotto with corn and peas

updated

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Ingredients for 4 servings:

  • 2 onions
  • 50 g butter
  • 250 g brown rice
  • ½ liter broth
  • 1 can of corn
  • 300 g peas, frozen
  • salt and pepper
  • 4 tbsp parsley, chopped
  • 100 g cheese (medium-aged Gouda)
  • possibly egg(s)
  • possibly breakfast bacon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice the onions, and sauté them in butter. Add the rice and toss until translucent. Gradually add the stock, bring to a boil, cover the rice, and simmer for about 20-30 minutes. Add the corn and peas. Season with salt and pepper and let stand for 5 minutes. Add the parsley and cheese. Add a little hot water if needed, as the dish should be moist and not dry. If you like, add a fried egg per person. Non-vegetarians can also add crispy fried bacon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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