Red Bell Pepper, Potato and Corn Risotto

Deselect All

1 pound Russet potatoes, peeled and cut into 1/4-inch dice (about 3 cups diced)

1 1/2 cups fresh corn kernels (about 3 ears)

2 3/4 cups red bell pepper juice (see note below)

1 1/2 teaspoons Hungarian paprika

1/4 teaspoon cayenne pepper

1 tablespoon lemon juice, or as needed

3 tablespoons heavy cream

6 tablespoons unsalted butter, cut into 6 pieces

1/2 cup freshly grated Parmesan

3/4 teaspoon salt

1/4 teaspoon fresh ground white pepper

Sprigs of fresh chervil, for garnish

12 scallions, trimmed and grilled until lightly charred, for garnish