Tomato ‘N’ Corn Risotto

Name: Tomato ‘N’ Corn Risotto
Ingredients: 2-1/2 cups water; 2 cups whole milk; 3 tablespoons chicken broth; 1 large onion, finely chopped; 2 tablespoons butter; 1 garlic clove, minced; 3/4 cup uncooked arborio rice; 1-1/3 cups fresh corn (about 5 ears of corn); 1 medium tomato, peeled, seeded and chopped; 1/2 cup grated Parmesan cheese; 1/2 cup fresh basil leaves, thinly sliced; 1/2 teaspoon salt; Pepper to taste

13 ingredients

4 steps

Ingredients

2-1/2 cups water
2 cups whole milk
3 tablespoons chicken broth
1 large onion, finely chopped
2 tablespoons butter
1 garlic clove, minced
3/4 cup uncooked arborio rice
1-1/3 cups fresh corn (about 5 ears of corn)
1 medium tomato, peeled, seeded and chopped
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves, thinly sliced
1/2 teaspoon salt
Pepper to taste

Directions

1

In a large saucepan, heat the water, milk and broth; keep warm.
2

In a large skillet, saute onion in butter until tender.
3

Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed.
4

Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.