Spinach and Sweet Corn Risotto

Risottos are a quick and delicious meal - it might not always turn out true chef style, but it can still taste good, and be healthy.

Stuff you'll need:

Spinach - 1 bunch

Garlic - 3-4 cloves

Sweet corn - 1/2 a cup

Onion (chopped) - 1 large

Arborio rice - 1 cup

Milk - 1/2 cup

Veg/Chicken stock or water - 1 cup

White wine - 1/2 cup (can be substituted with 2-3 tbsp of vinegar)

Oil or butter - 2 tbsps

Cheese - 1/2 cup (optional) Any hard cheese would do.

Wash the spinach and cook it in a cup of water/stock in the microwave for about 5 minutes. Don't throw away the water/stock. In a blender, puree the spinach with the garlic.

Heat oil in a saucepan. Add the onions and cook till translucent. Add the rice and continue cooking for another minute. Add the milk and stir till it evaporates. Add the wine if using (if using vinegar, skip this step). Once it evaporates add the water/stock and reduce the heat to low-medium. 

Let the rice cook for about 5 minutes, then add the spinach and corn. Let it continue to cook for another 10 minutes. Check if the rice is done. Traditionally, the rice is supposed to have a little bit of a bite (it shouldn't be too soft), but some prefer it well done. Keep it for another 5 minutes if you prefer it soft. Add the vinegar (if using) and cheese. Increase heat to dry of excess liquid, but don't let it dry out completely.

Serve hot.

Makes enough for 2 people.