Creamy Corn and Spinach Risotto

Indulge in this creamy and comforting risotto featuring sweet corn and fresh spinach. Perfectly cooked arborio rice absorbs the flavors and creates a rich, satisfying dish that's both simple and elegant.

Steps

1. In a saucepan, heat the vegetable broth and keep it warm on low heat. 2. In another pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent. 3. Add the minced garlic and cook for an additional minute until fragrant. 4. Stir in the arborio rice and toast it for about 2 minutes, stirring constantly. 5. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. 6. After about 15 minutes, when the rice is creamy and al dente, stir in the corn and chopped spinach. 7. Add the grated Parmesan cheese and season with salt and pepper to taste. Stir well to combine. 8. Serve hot, garnished with fresh basil if desired.

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