Sweet Pea Risotto with Corn Broth

Ingredients

• 1 cup arborio rice uncooked
• 2 tablespoons butter 
• 3 tablespoons carrots minced
• 3 tablespoons celery minced
• 0.5 cup fennel bulb fresh diced
• 1 tablespoon chives fresh chopped
• 1 cup ears corn fresh
• 2 cups ears corn fresh
• 1 tablespoon parsley fresh chopped
• 2 teaspoons thyme sprigs fresh chopped
• 1  garlic clove minced
• 2 cups peas fresh green
• 1 tablespoon olive oil 
• 0.5 cup onion diced
• 2 tablespoons parmesan cheese grated
• 0.3 teaspoon salt 
• 1 tablespoon sherry vinegar 
• 1 teaspoon sugar 
• 3 cups vegetable stock organic (such as Swanson Certified )
• 2.5 cups water 

Equipment

• bowl
• sauce pan
• whisk
• sieve
• blender

Directions

1. To prepare corn broth, combine 2 1/2 cups water and 2 cups corn kernels in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes or until corn is tender. Stir in 1/4 teaspoon salt.
2. Place corn mixture in blender; process until smooth. Strain corn mixture through a sieve into a bowl; discard solids. Set aside; keep warm.
3. To prepare risotto, bring vegetable broth to a simmer in a medium saucepan (do not boil); keep warm over low heat.
4. Heat butter in a large saucepan over medium-high heat.
5. Add rice; cook 1 minute, stirring constantly.
6. Add onion, carrot, and celery; cook 3 minutes, stirring constantly.
7. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).
8. Add peas, 1 cup corn kernels, fennel, 2 tablespoons cheese, and thyme, stirring until blended and hot. Keep warm.
9. Combine vinegar, oil, sugar, 1/4 teaspoon salt, and garlic in a small bowl, stirring with a whisk until blended.
10. Place about 1/3 cup corn broth in each of 6 bowls. Top each serving with about 1 1/2 cups risotto; drizzle with 1 teaspoon vinaigrette.
11. Sprinkle each serving with 1 teaspoon cheese, 1/2 teaspoon parsley, and 1/2 teaspoon chives.
12. Serve immediately.