Corn and tomatoes make this risotto taste like summer itself, but you can stir in almost any vegetables that your family likes. Make this simple entree vegetarian by swapping in vegetable broth or "no-chicken" broth for the chicken broth.

Joy Howard
Source: EatingWell Magazine, July/August 2018


Ingredient Checklist


Instructions Checklist
  • Heat broth in a medium saucepan over medium-low heat until steaming.

  • 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.

  • Add 1 cup of the hot broth and cook, stirring occasionally, until the liquid is absorbed, 1 to 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.

  • 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.

Nutrition Facts

324.6 calories; protein 11.6g 23% DV; carbohydrates 53.4g 17% DV; exchange other carbs 3.5; dietary fiber 4g 16% DV; sugars 4.9g; fat 7.3g 11% DV; saturated fat 3.5g 18% DV; cholesterol 13.8mg 5% DV; vitamin a iu 1425.3IU 29% DV; vitamin c 11.8mg 20% DV; folate 4mcg 1% DV; calcium 75.7mg 8% DV; iron 1.7mg 9% DV; magnesium 37.1mg 13% DV; potassium 423.1mg 12% DV; sodium 447.4mg 18% DV.