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Tomato and Corn Risotto

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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.

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