Summer Risotto

Name: Summer Risotto
Ingredients: 5-1/2 to 6 cups reduced-sodium chicken broth; 1 small onion, finely chopped; 2 tablespoons olive oil; 1 tablespoon butter; 2 cups uncooked arborio rice; 3 large tomatoes, chopped; 2 cups fresh or frozen corn, thawed; 1/2 cup crumbled feta cheese; 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 1/4 teaspoon salt; 1/4 teaspoon pepper; Shredded Parmesan cheese

14 ingredients

3 steps

Ingredients

5-1/2 to 6 cups reduced-sodium chicken broth
1 small onion, finely chopped
2 tablespoons olive oil
1 tablespoon butter
2 cups uncooked arborio rice
3 large tomatoes, chopped
2 cups fresh or frozen corn, thawed
1/2 cup crumbled feta cheese
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
Shredded Parmesan cheese

Directions

1

In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
2

Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes).
3

Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.