Corn and Pea Risotto

Directions

1. 1
   In a medium saucepan, bring the Corn Broth to a simmer and keep hot.
2. 2
   Heat the olive oil in another medium saucepan.
3. 3
   Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
4. 4
   Add the rice and cook, stirring, for 2 minutes.
5. 5
   Add the wine and cook, stirring constantly, until absorbed, about 5 minutes.
6. 6
   Add 1/2 cup of the hot Corn Broth and cook, stirring, until absorbed.
7. 7
   Continue adding the remaining broth, 1/2 cup at a time, and cook the rice, stirring constantly, until al dente, about 20 minutes.
8. 8
   Add the corn and peas and cook until tender, about 2 minutes.
9. 9
   Stir in the Parmesan and season with salt and pepper.
10. 10
    Spoon the risotto into bowls, garnish with the basil and serve.