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