Heat broth in a medium saucepan over medium-low heat until steaming.
Melt butter in a large deep skillet over medium heat. 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, about 1 minute.
Continue adding the broth, ½ cup at a time, stirring frequently and waiting until it has been absorbed before adding more, until you've added all the broth, about 20 minutes.
Then, add the corn, spinach, and tomatoes and stir until the spinach is wilted, about 1 minute.
Meanwhile, in a medium non-stick skillet, heat to medium and add oil. Add the shrimp and cook through until opaque. Add the cooked shrimp to the risotto and stir to combine.
Remove from heat; stir in parmesan cheese. Serve risotto topped with more cheese and basil.