Risotto with Tomato, Corn and Basil103 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“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.” - by jessica
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 395 cal
- 12.5 g
- 55.8 g
Based on a 2,000 calorie diet
Reviews (103)Rate This Recipe
"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 and it w..." See moreas smooth and creamy. Not spicy, but everything doesn't have to be!"
"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 make th..." See moreis again."
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