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Pea & Corn Risotto
Need a new way to use your canned corn or that bag of frozen peas you have in the freezer? Then this recipe is perfect for you! This risotto is ultra creamy and pairs a salty broth with delicious sweet pops of colour and flavour. With just 10 simple ingredients, you'll have dinner sorted in no time.Servings
Total
35 minPrep
10 minCook
25 minFree from
soy
peanut
tree nut
sesame
gluten
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I altered the recipe to make it in a rice cooker and I really liked it! It's simple and filling.
This dish was amazing! The only thing I changed was 2 tablespoons of Italian seasoning and a teaspoon of red flakes for a cool burn! Bon appetite!
Super nice 🫶
Yummy! I made this because I had arborio rice to use up and had all the ingredients. It was pretty simple to make
I only had brown rice so i gave it a go with that. I needed to use maybe half a cup or more broth than listed overall. Also, after adding in a portion of broth i would stir the rice and cover for a few minutes to give it a better chance to absorb the broth! then i would uncover and watch or stir until the liquid was all gone and add the next portion of broth and kept repeating. The last portion of broth i let it cook covered the longest so the rice had a better chance to get to al dente! I added a 1/4 cup (i did only a 2 serving recipe) of unsweetened oat milk at the end and turned off the heat once liquid was mostly gone. SOOOO GOOD!!!
Which spices are in Italian Spice Mix?