Directions:
- 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. Place corn mixture in blender; process until smooth. Strain corn mixture through a sieve into a bowl; discard solids. Set aside; keep warm.
- To prepare risotto, bring vegetable broth to a simmer in a medium saucepan (do not boil); keep warm over low heat. Heat butter in a large saucepan over medium-high heat. Add rice; cook 1 minute, stirring constantly. Add onion, carrot, and celery; cook 3 minutes, stirring constantly. 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). Add peas, 1 cup corn kernels, fennel, 2 tablespoons cheese, and thyme, stirring until blended and hot. Keep warm.
- Combine vinegar, oil, sugar, 1/4 teaspoon salt, and garlic in a small bowl, stirring with a whisk until blended. 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. Sprinkle each serving with 1 teaspoon cheese, 1/2 teaspoon parsley, and 1/2 teaspoon chives. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.89 Kcal (1812 kJ) | ||
| Calories from fat | 96.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.72g | 16% | |
|---|---|---|---|
| Cholesterol | 14.34mg | 5% | |
| Sodium | 909.5mg | 38% | |
| Potassium | 591.63mg | 13% | |
| Total Carbs | 68.89g | 23% | |
| Sugars | 8.75g | 35% | |
| Dietary Fiber | 6.92g | 28% | |
| Protein | 12.13g | 24% | |
| Vitamin C | 25.7mg | 43% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.9mg | 11% | |
| Calcium | 93.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 102.09 Kcal (427 kJ) | ||
| Calories from fat | 22.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 16% | |
|---|---|---|---|
| Cholesterol | 3.38mg | 5% | |
| Sodium | 214.49mg | 38% | |
| Potassium | 139.52mg | 13% | |
| Total Carbs | 16.25g | 23% | |
| Sugars | 2.06g | 35% | |
| Dietary Fiber | 1.63g | 28% | |
| Protein | 2.86g | 24% | |
| Vitamin C | 6.1mg | 43% | |
| Iron | 0.5mg | 11% | |
| Calcium | 22.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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