Corn And Pea Risotto

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3 1/2 cups Corn Broth (see Note) or chicken broth

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 cup arborio rice (7 ounces)

1/2 cup dry white wine

1 cup fresh corn kernels (about 2 ears)

1 cup shelled peas

1/4 cup freshly grated Parmesan

Salt and freshly ground pepper

2 tablespoons shredded basil

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