Steps
1. In a saucepan, heat the vegetable broth over low heat.
2. In a separate pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly translucent.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more.
5. After about 15 minutes, when the rice is creamy and al dente, stir in the corn and chopped spinach.
6. Cook for another 2-3 minutes until the spinach is wilted and the corn is heated through.
7. Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve warm, garnished with fresh basil if desired.