Creamy Corn and Spinach Risotto

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Creamy Corn and Spinach Risotto AI-generated image
30 minTotal time
mediumDifficulty
420kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Arborio rice Carnaroli rice, using the same gradual broth method.
  • Parmesan cheese Pecorino Romano; it is saltier, so taste before adding extra salt.
  • Fresh basil Chopped fresh parsley for a similarly fresh garnish.

Nutrition per serving

Estimated values for 1 serving, 420 kcal

Protein11 g
Carbohydrates61 g
Fat14 g

Fiber 4 g · Sugar 5 g · Sodium 650 mg

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Indulge in a creamy risotto that highlights the sweet flavor of corn, paired with fresh spinach for a delightful main dish. This comforting meal is perfect for a cozy evening at home.

Main Dish

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.

Tips for Creamy Corn and Spinach Risotto

  • Aim for a loose, flowing texture; risotto thickens quickly as it sits.
  • Keep the broth warm so adding it does not interrupt the rice’s steady cooking.
  • Use a wide, heavy-bottomed pan for even cooking and room to stir.

Drink pairing

A dry, unoaked white wine such as Pinot Grigio
Its bright, light character complements the sweet corn and creamy rice without overpowering the spinach.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, adding a splash of broth or water if needed to loosen the texture.

Frequently asked questions

How can I tell when the risotto is done?
The rice should be tender with a slight bite in the center, and the mixture should look creamy rather than dry.

Can I make this ahead?
It is best served freshly made, since the rice continues to absorb liquid and loses its loose, creamy texture as it stands.

What can I serve alongside it?
A crisp green salad or roasted vegetables make a simple accompaniment without overwhelming the sweet corn and spinach.
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