Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

35 mins
35 mins


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

1 cup
325 calories; protein 11.6g; carbohydrates 53.4g; dietary fiber 4g; sugars 4.9g; fat 7.3g; saturated fat 3.5g; cholesterol 13.8mg; vitamin a iu 1425.3IU; vitamin c 11.8mg; folate 4mcg; calcium 75.7mg; iron 1.7mg; magnesium 37.1mg; potassium 423.1mg; sodium 447.4mg.

3 starch, 1 vegetable, 1 fat