Corn Risotto with Toma­toes & Spinach

EatingWell - - COOKING WITH KIDS -

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.

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