Name: Corn Risotto with Tomatoes & Spinach
Prep time: 35 min
Total time: 35 min
Ingredients: 5 cups low-sodium chicken broth; 2 tablespoons unsalted butter; 0.75 cup minced shallots; 2 cloves garlic, minced; 1.5 cups arborio rice; 0.75 teaspoon salt; 0.25 teaspoon ground pepper; 0.5 cup dry white wine; 1.5 cups corn, thawed if frozen; 1.5 cups baby spinach; 0.75 cup chopped tomatoes; 5 tablespoons grated Parmesan cheese, plus more for garnish; 0.25 cup chopped fresh basil

Corn Risotto with Tomatoes & Spinach

4.7

(3)

3 Reviews

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

Updated on June 20, 2018

Prep Time:

35 mins

Total Time:

35 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Low-Calorie Egg Free Gluten-Free Nut-Free Soy-Free Healthy Immunity Low Added Sugars

Jump to Nutrition Facts

Ingredients

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

Directions

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 (per serving)

325	Calories
7g	Fat
53g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 325
% Daily Value *
Total Carbohydrate 53g	19%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 12g	23%
Total Fat 7g	9%
Saturated Fat 4g	18%
Cholesterol 14mg	5%
Vitamin A 1425IU	29%
Vitamin C 12mg	13%
Folate 4mcg	1%
Sodium 447mg	19%
Calcium 76mg	6%
Iron 2mg	9%
Magnesium 37mg	9%
Potassium 423mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.