Tomato and Corn Risotto

Photo by Beth U.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Ingredients

  • 2-1/2

    cups water

  • 2

    cups milk

  • 3

    tablespoons chicken broth

  • 1

    large onion, finely chopped

  • 1

    garlic clove, minced

  • 2

    tablespoons butter

  • 3/4

    cup uncooked arborio rice

  • 1-1/3

    cups fresh corn (about 5 ears of corn)

  • 1

    medium tomato, peeled, seeded and chopped

  • 1/2

    cup grated Parmesan cheese

  • 1/2

    cup fresh basil leaves, thinly sliced

  • 1/2

    teaspoon salt

  • Pepper to taste

Directions

In a large saucepan, heat the water, milk and broth; keep warm. In a large skillet, saute onion and garlic in butter until tender. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed. Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender.(Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through. Yield: 5 servings.

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