Corn and Spinach Risotto

Ingredients list for Corn and Spinach Risotto

• 1 cup Corn kernels boiled
• 1 cup Spinach shredded
• 1½ cup Arborio rice
• 1 tablespoon Butter
• 1 teaspoon Oil
• 1 medium Onion chopped
• 1 tablespoon Garlic chopped
• 1 teaspoon Fresh thyme chopped
• ¼ cup White wine
• 3 cups Vegetable stock
• ¼ cup Fresh cream
• to taste Salt
• to taste Black pepper powder
• for garnishing Parmesan cheese powder 1 tablespoon +

Method

1. Heat butter and oil in a non-stick pan. Add onion and sauté till onion turns translucent.
2. Add garlic, mix and sauté till garlic turns brown. Add thyme, mix and sauté for a minute.
3. Add rice, mix and sauté for 3-4 minutes. Add wine, mix and cook for 2-3 minutes.
4. Add vegetable stock, little by little, and keep mixing. Cook for 4-5 minutes.
5. Add spinach, mix well and cook for 2 minutes. Add corn kernels, mix well and cook for 2-3 minutes.
6. Add cream, mix and cook on low heat for 2 minutes. Add salt, pepper powder and Parmesan cheese powder. Mix well and cook for a minute.
7. Serve hot garnished with parmesan cheese powder.