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Side Dish

Risotto with sweet corn and wilted spinach

Chad Minton
The Ritz-Carlton, Marina Del Rey

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2 tablespoons olive oil
½ cup sweet corn cut from cob
¼ cup finely chopped onion
½ teaspoon minced garlic
2 ½ - 3 cups chicken broth
1 cup Arborio rice
¼ cup butter
Black pepper
¾ cup shredded parmesan cheese
1 cup fresh spinach leaves


Bring chicken broth to a simmer in medium saucepan, cover and turn heat to lowest setting. In a large, heavy saucepan, sauté corn, corncob scrapings and onion in olive oil over medium heat until onion is softened, about 3 to 4 minutes. Add minced garlic. Add rice and cook, stirring constantly with a wooden spoon for about 1 minute. Stir in chicken broth ½ cup at a time and cook on fast simmer, stirring constantly, until broth is absorbed before adding more chicken broth. Continue adding broth ½ cup at a time and keep stirring until rice is tender and creamy but still al dente. This process should take about 18-20 minutes. Stir in spinach leaves, butter, salt, black pepper and ½ cup of cheese. If necessary, thin risotto with a small amount of any remaining broth. Serve immediately with a garnish of remaining ¼ cup of cheese, 1 fresh spinach leaf and a sprinkle of cracked pepper. Serves 2 as a main course or 4 as a side dish.

To prepare using pre-cooked rice, as shown on California Country, substitute 2 cups pre-cooked Arborio rice, but continue to add broth ½ cup at a time until risotto reaches the desired consistency. Save any remaining broth to add when reheating leftover risotto.

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