Categories: Pasta

Ingredients

• 5 cups chicken broth
• 2 tbsp unsalted butter
• 3/4 cup minced shallots
• 2 garlic cloves, minced
• 1 1/2 cups arborio rice
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups dry white wine
• 1 1/2 cups corn, thawed if frozen
• 1 1/2 cups baby spinach
• 3/4 cup chopped tomatoes
• 5 tbsp grated Parmesan, plus more for garnish
• 1/4 cup chopped fresh basil

Directions

1. Heat broth in a medium saucepan over medium-low until steaming.

2. Melt butter in a large pot over medium heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute. Add rice, salt and pepper and cook, stirring frequently, until the rice begins to turn translucent, about 1 minute. Add wine and cook, stirring constantly, until it has evaporated, about 1 minute.

3. Add 1 cup of the hot broth and cook, stirring occasionally, until the liquid is absorbed, 1-2 minutes. Continue adding the broth, 1/2 cup at a time, stirring frequently and waiting until it has been absorbed before adding more, until you’ve added all the broth, about 20 minutes.

4. Add corn, spinach and tomatoes and stir until the spinach is wilted, about 1 minute. Remove from heat; stir in Parmesan. Serve the risotto topped with basil and more cheese, if desired.

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