Corn Risotto with Tomatoes & Spinach

Corn Risotto with Tomatoes & Spinach

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From: EatingWell Magazine, July/August 2018

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 5 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • ¾ cup minced shallots
  • 2 cloves garlic, minced
  • 1½ cups arborio rice
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup dry white wine
  • 1½ cups corn, thawed if frozen
  • 1½ cups baby spinach
  • ¾ cup chopped tomatoes
  • 5 tablespoons grated Parmesan cheese, plus more for garnish
  • ¼ cup chopped fresh basil

Preparation

  • Prep

  • Ready In

  1. Heat broth in a medium saucepan over medium-low heat 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 to 2 minutes. Continue adding the broth, ½ 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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 325 calories; 7 g fat(4 g sat); 4 g fiber; 53 g carbohydrates; 12 g protein; 4 mcg folate; 14 mg cholesterol; 5 g sugars; 0 g added sugars; 1,425 IU vitamin A; 12 mg vitamin C; 76 mg calcium; 2 mg iron; 447 mg sodium; 423 mg potassium
  • Nutrition Bonus: Vitamin A (28% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, 1 fat

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