Creamy Corn and Spinach Risotto

Indulge in a creamy risotto infused with sweet corn and fresh spinach, perfect for a comforting main dish. This delightful recipe highlights the natural sweetness of corn, complemented by the richness of Parmesan cheese.

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.

1/2 cup Arborio rice 1 cup vegetable broth 1/2 cup fresh corn kernels 1/2 cup fresh spinach, chopped 1/4 small onion, finely chopped 1 clove garlic, minced 2 tablespoons olive oil 2 tablespoons Parmesan cheese, grated Salt and pepper to taste 1 tablespoon fresh parsley, chopped (for garnish)