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
s.s24@hotmail.comThis risotto was a delicious and easy weeknight meal. I will definitely be making it again.
Rakib Khan Surjo
k_rakib68@yahoo.comThis risotto is a great example of how simple ingredients can come together to create a delicious and satisfying dish.
Hadi Mustafa
h_m11@gmail.comThis risotto was amazing! The flavors were so well-balanced and the rice was cooked perfectly.
Hafeez 6t6
6t6@yahoo.comThis was my first time making risotto, and it turned out great! I was surprised at how easy it was to make.
Ashu khan
a37@hotmail.comThis 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
rochdi-r45@yahoo.comI made this risotto vegetarian by omitting the chicken broth and using vegetable broth instead. It was still very flavorful and delicious.
isabella kline
kline-isabella@hotmail.comI'm gluten-free, so I used brown rice instead of arborio rice. The risotto still turned out great!
Mohamed Sifatullah
mohamed.s9@hotmail.co.ukThis 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
onyenwe@yahoo.comThis recipe was a lifesaver on a busy weeknight. It was quick and easy to make, and my kids loved it.
Muhammad Hussein
h75@hotmail.co.ukI 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
d_girjes90@hotmail.frI'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
b_a31@hotmail.comThis 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.