Corn Risotto with Tomatoes & Spinach
ACTIVE: 35 min TOTAL: 35 min
Corn and tomatoes make this risotto taste like summer itself, but you can stir in almost any vegetables that your family likes.
5 cups low-sodium chicken broth 2 tablespoons unsalted butter
3/4 cup minced shallots
2 cloves garlic, minced
11/2 cups arborio rice
3/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup dry white wine
11/2 cups corn, thawed if frozen
11/2 cups baby spinach
3/4 cup chopped tomatoes
5 tablespoons grated Parmesan
cheese, plus more for garnish
1/4 cup chopped fresh basil
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, KIDS DO 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.
4. Add corn, spinach and tomatoes and KIDS DO 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.
SERVES 6: about 1 cup each
CAL 325 / FAT 7G (SAT 4G) / CHOL 14MG / CARBS 53G / TOTAL SUGARS 5G (ADDED 0G) / PROTEIN 12G / FIBER 4G / SODIUM 447MG / POTASSIUM 423MG.