Summer Corn Risotto

Summer Corn Risotto
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 cups vegetable stock
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 4 cloves garlic, chopped
  • 1 cup long-grain white rice
  • 3 ears corn, kernels cut from cobs
  • 6 cups baby spinach (6 oz.)
  • 3 ounces Parmesan, shaved (3/4 cup)
  • 1 lemon--1 1/2 tsp. grated zest, plus 2 tbsp. juice
  • 1/2 cup chopped fresh basil


In a medium saucepan, bring the stock and 1 1/2 cups water to a simmer over high; reduce the heat to low and keep warm.

In a large, deep skillet, heat the oil over medium. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic; stir until fragrant, about 1 minute. Stir in the rice; reduce the heat to medium-low.

Add 2 cups of the stock mixture to the skillet. Simmer, stirring frequently, until the liquid is absorbed, about 8 minutes. Continue adding the stock mixture, 1 cup at a time, stirring frequently, until all the stock is absorbed, about 15 minutes.

Stir in the corn; cook until tender, about 2 minutes. Remove from heat. Working in batches, add the spinach, stirring to wilt. Stir in 1/2 cup cheese and the lemon zest and juice; season. Top with the basil and remaining 1/4 cup cheese.