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. Source: EatingWell Magazine, July/August 2018

Joy Howard
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Ingredients

Directions

  • Heat broth in a medium saucepan over medium-low heat 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.

  • 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

325 calories; 7.3 g total fat; 3.5 g saturated fat; 14 mg cholesterol; 447 mg sodium. 423 mg potassium; 53.4 g carbohydrates; 4 g fiber; 5 g sugar; 11.6 g protein; 1425 IU vitamin a iu; 12 mg vitamin c; 4 mcg folate; 76 mg calcium; 2 mg iron; 37 mg magnesium;