Creamy Corn and Spinach Risotto

Indulge in this creamy, comforting risotto that combines sweet corn and fresh spinach for a delightful main dish. Perfect for a cozy dinner, this recipe is simple yet elegant, showcasing the natural sweetness of corn.

Steps

1. In a small saucepan, heat the vegetable broth and keep it warm over low heat. 2. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. 3. Add the minced garlic and Arborio rice to the pan, stirring for about 1-2 minutes until the rice is slightly toasted. 4. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. 5. After about 15 minutes, when the rice is al dente, stir in the fresh 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 the Parmesan cheese. Season with salt and pepper to taste. 8. Serve hot, garnished with fresh basil if desired.

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