Spinach and Sweet Corn Risotto is one of my favorite summer dishes. I love pulling the fresh vegetables from the garden in the morning and making a delicious side dish with them that night.
I should also mention; I have a real weakness for risotto. No doubt it is all that cheese melted into the dish, but this one fools me into believing I am eating healthy thanks to all those fresh veggies. Risotto is very versatile and can be changed out to match whatever is ready to harvest in the garden. Try it with kale and peas, or green onion and asparagus.
Husk and remove the silks from 3 ears of corn and rinse to remove any dirt particles or excess silk. Place the corn in a large pot and cover with water. Turn heat to high and bring to a boil. Boil for 11 minutes. Remove the corn and submerge in ice water. Drain and cut the corn from the cob. Set aside until ready to use.
Thoroughly wash 1 cup of loosely packed spinach. Using paper towels pat off any excess liquid. Chop into fine pieces and set aside until ready to use.
Make the Risotto:
In a medium saucepan, bring 4 cups of vegetable broth to boil, reduce heat and keep warm. In a large pot, heat 2 tablespoons olive oil over medium- high heat. Add 4 finely chopped green onions, and 1 cup arborio rice stirring, until rice is warmed and browned, about 5 minutes.
Stir in the warmed broth, 1/2 cup at a time, stirring constantly until almost all the broth is absorbed before adding more, about 15 minutes. Add hot water if you need more liquid.
Mix in the corn and spinach with 2 tablespoon butter and 1 cup grated Parmesan cheese. Cook for another 5 minutes. Fluff and serve immediately.
Try serving it with French Chicken.
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 4 green onions, finely chopped
- 1 cup Arborio rice
- 1½ cups corn, fresh or frozen
- 1 cup spinach, finely chopped
- 2 tablespoons butter
- 1 cup Parmesan cheese, grated
In a medium saucepan bring the broth to boil, lower heat and simmer until ready to use.
Heat oil in a large pot and add onions and rice stirring, until rice is browned, about 5 minutes.
Add in the warmed broth, 1/2 cup at a time, stirring constantly until almost all of the broth is absorbed before adding more, total process should take about 15 minutes. Add the corn, spinach, butter, and Parmesan cheese and cook for another 5 minutes.