Tomato and Corn Risotto
By Bujvary
Rate this recipe
0/5
(0 Votes)
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
Details
Servings 5
Preparation
Step 1
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.
You'll also love
- Roast Turkey 0/5 (0 Votes)
- Pumpkin Pie 0/5 (0 Votes)
- Roasted Vidalia Onions with... 0/5 (0 Votes)
- Black Pepper Corn Bread 0/5 (0 Votes)
- Cape Breton Corn Chowder 0/5 (0 Votes)
- Consommé Madrilène (Chilled... 3.7/5 (6 Votes)
Review this recipe