5 cups low sodium chicken broth 2 T unsalted butter 1/4 cup minced shallots 2 cloves garlic, minced 1 1/2 cups arborio rice 3/4 tsp salt 1/4 tsp pepper 1/2 cup dry white wine 1 1/2 cups corn, thawed if frozen 1 1/2 cups baby spinach 1/4 cup chopped tomatoes 5 T grated Parmesan cheese 1/4 cup chopped fresh basil

Heat broth in a medium saucepan over medium low heat until steaming. 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. Add 1 cup of the hot broth and cook, 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 have added all the broth, about 20 minutes. Add corn, spinach and tomatoes and stir until the spinach is wilted, about 1 minute. Remove from heat, stir in Parmesan. Serve the risotto topped with basil and more cheese.