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.
Provided by Alison
Categories Main Dish Recipes Rice Risotto Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 55.7 g, Cholesterol 33.8 mg, Fat 11.8 g, Fiber 3 g, Protein 13.4 g, SaturatedFat 7 g, Sodium 550.7 mg, Sugar 10.1 g
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Shahzad Shani
[email protected]This risotto was a delicious and easy weeknight meal. I will definitely be making it again.
Rakib Khan Surjo
[email protected]This risotto is a great example of how simple ingredients can come together to create a delicious and satisfying dish.
Hadi Mustafa
[email protected]This risotto was amazing! The flavors were so well-balanced and the rice was cooked perfectly.
Hafeez 6t6
[email protected]This was my first time making risotto, and it turned out great! I was surprised at how easy it was to make.
Ashu khan
[email protected]This risotto is a great way to use up leftover vegetables. I had some extra corn and tomatoes, and this was the perfect recipe to use them up.
rochdi rochdi
[email protected]I made this risotto vegetarian by omitting the chicken broth and using vegetable broth instead. It was still very flavorful and delicious.
isabella kline
[email protected]I'm gluten-free, so I used brown rice instead of arborio rice. The risotto still turned out great!
Mohamed Sifatullah
[email protected]This risotto is a classic Italian dish that is always a crowd-pleaser. The combination of tomatoes, corn, and basil is perfect, and the rice is cooked to perfection.
FELICIA ONYENWE
[email protected]This recipe was a lifesaver on a busy weeknight. It was quick and easy to make, and my kids loved it.
Muhammad Hussein
[email protected]I made this risotto for a healthy lunch and it was perfect. It was light and flavorful, and the vegetables gave it a nice boost of nutrients.
dalia girjes
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were delicious. I especially liked the addition of the corn, which gave the risotto a nice sweetness.
Ashfaque Baloch
[email protected]This risotto was a hit at my dinner party! The flavors of the tomato, corn, and basil were perfectly balanced, and the rice was cooked to al dente perfection.