Shrimp and Corn Risotto

Makes 4 Servings


2 Tbsps butter
1 onion, finely chopped
2 each garlic cloves, chopped
1 1/2 cups Minute® White Rice, uncooked
1/2 tsp dried basil leaves
1/4 tsp ground black pepper
1 can (15 oz.) chicken broth
1 lb shrimp, peeled, deveined, cooked
2 cups fresh baby spinach leaves
1 Roma tomato, seeded and diced
1/4 cup Parmesan cheese
2 Tbsps milk


  • Melt butter in a large saucepan over medium heat. Sauté onions until softened, about 2 minutes. Add garlic, rice, basil and pepper. Continue to sauté until all rice grains are well coated.
  • Stir in half of the chicken broth and cook and stir until most of the broth is absorbed. Add remaining broth, stirring constantly until all broth is absorbed. Continue to stir until rice is tender.
  • Stir in shrimp, spinach, corn, tomato, Parmesan and milk. Cook just until spinach is wilted and cheese is melted.