Risotto with Tomato, Corn and Basil

Risotto with Tomato, Corn and Basil


"This risotto dish is best suited for the end of summer when the tomatoes and corn are at their best. Using milk in the risotto dish gives it a lovely richness and creaminess."


40 m servings 395 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.
  2. Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.
  3. Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.
  4. The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.
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  1. 159 Ratings


I wonder why some people said it has no flavor? I suspect that they may not have used fresh basil. I did use chiken broth instead of water and added a little extra garlic, which I always do an...

I added chicken broth instead of the water and eliminated the salt. I also added some shrimp and it was great. Very simple to make. The milk adds a creamy flavor and texture. I will definately m...

FABULOUS! Everyone who I've made it for LOVES it. I add much more tomatoes and a bit more corn so everyone has a bite of vegetables. I also add more sliced basil to the final product.

As suggested, I made this w/ fresh corn, tomatoes and basil. VERY tasty! I'd do about 1/2 cup less water, but otherwise this was wonderful. Thanks for the recipe!

This was pretty good! I used frozen corn, but a fresh tomato and it turned out well. I only gave it four because I have had mushroom risotto that is better, but this is a nice alternative.

Great taste, easy to make and like an Italian restaurant, does not reheat well as a leftover.

This was good and I felt that it was flavorful. I used fresh tomatoes, frozen corn and extra basil. I also increased the parmesan cheese from 1/2 cup to 1 whole cup. Very good but was a little t...

It looks kinda sloppy but oh! it is delicious! Incredibly rich and creamy even without the 1/2 cup of parmesan cheese

I do not like tomatos, so I ommitted those. Still, this came out almost perfect. I thought it had plenty of flavor - just not spicy flavor. Next time I think I need a little more liquid, beca...