Steps
1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
3. Stir in the garlic and Arborio rice, cooking for another minute until the rice is slightly toasted.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process for about 15-20 minutes.
5. Once the rice is creamy and al dente, stir in the corn, spinach, and Parmesan cheese. Cook for an additional 3-5 minutes until the spinach is wilted and the corn is heated through.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.