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Cans Get You Cooking

Pea and Corn Risotto

America’s favorite canned vegetable – corn! – co-stars with nutrient-rich peas in this Pea and Corn Risotto. Like the home canning process, canning seals in the food’s natural goodness and nutrition, so it’s there for you any time, making this meal or side dish a perfect addition to your weeknight menu lineup!

Servings: 4

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Pea and Corn Risotto


4 cups canned low sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 cup Arborio rice
1 (11-ounce) can no salt added whole-kernel corn, drained
1 (8.5-ounce) can low sodium peas, drained
1/4 cup grated Parmesan cheese
Salt and ground black pepper to taste



In 2-quart saucepan over high heat, heat chicken broth to simmering; keep warm.

Meanwhile, in 3-quart saucepan over medium heat, in hot olive oil, cook onion until tender-crisp, stirring occasionally. Add rice and cook for 2 minutes until coated with oil.  Gradually add chicken broth, 1/2 cup at a time, until absorbed, stirring frequently. Continue adding the remaining broth, 1/2 cup at a time, stirring occasionally, cooking the rice until al dente, about 25 minutes.

Stir in corn, peas Parmesan cheese and butter to heat through. Add salt and pepper to taste. Serve immediately.

Nutrition Information Per Serving:

Calories: 420
Total fat: 11g
Saturated fat: 2g
Cholesterol: 5mg
Sodium: 530mg
Carbohydrate: 65g
Sugar: 1g
Fiber: 2g
Protein: 13g
Vitamin A: 2%DV*
Vitamin C: 4%DV
Calcium: 10%DV
Iron: 20%DV

*DV=Daily Value