Sweet Corn and Pea Risotto with Lemon Zest

This delightful Sweet Corn and Pea Risotto balances the creaminess of traditional risotto with the sweetness of corn and the freshness of peas. Finished with a hint of lemon zest, this dish is comforting yet refreshing, making it perfect for any occasion. It's vegetarian and can easily be adapted to be vegan, meeting various dietary preferences.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup sweet corn (fresh or frozen)
• 1 cup green peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
• Zest of 1 lemon
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and Arborio rice to the skillet, stirring to coat the rice with oil. Cook for 1-2 minutes until the rice is slightly toasted.
4. If using, pour in the white wine and stir until it is mostly absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is almost completely absorbed before adding the next ladle.
6. After about 15 minutes, add the sweet corn and green peas to the risotto, continuing to stir and add broth until the rice is creamy and al dente, about 18-20 minutes total.
7. Remove from heat and stir in the grated Parmesan cheese (or nutritional yeast) and lemon zest. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil leaves.