Creamy Corn and Spinach Risotto

Indulge in this creamy and comforting risotto that showcases sweet corn and fresh spinach. Perfectly cooked arborio rice absorbs all the flavors, making it a delightful main dish that is both satisfying and full of nutrients.

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm. 2. In a separate pan, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent. 3. Add the arborio rice and toast for 1-2 minutes, stirring frequently. 4. Gradually add warm vegetable broth, one ladle at a time, stirring constantly until absorbed before adding more. 5. After about 15 minutes, when the rice is nearly cooked, stir in the fresh corn and continue adding broth until the rice is al dente and creamy. 6. Mix in the chopped spinach and grated Parmesan cheese, stirring until the spinach wilts and everything is well combined. 7. Season with salt and pepper to taste. 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 small onion, finely chopped 1 clove garlic, minced 2 tablespoons grated Parmesan cheese 1 tablespoon olive oil Salt and pepper to taste Fresh basil for garnish (optional)