Risotto with Tomato, Corn and Basil Recipe - Allrecipes.com
Risotto with Tomato, Corn and Basil Recipe
  • READY IN 40 mins

Risotto with Tomato, Corn and Basil

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 20, 2005

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 was smooth and creamy. Not spicy, but everything doesn't have to be!

 
Most Helpful Critical Review
Jul 19, 2005

This was good and I felt that it was flavorful. I used fresh tomatoes, frozen corn and extra basil. I also increased the parmesan cheese from 1/2 cup to 1 whole cup. Very good but was a little time consuming having to keep stirring and waiting for the liquid to absorb

 
Nov 07, 2003

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 this again.

 
Nov 13, 2005

FABULOUS! Everyone who I've made it for LOVES it. I add much more tomatoes and a bit more corn so everyone has a bite of vegetables. I also add more sliced basil to the final product.

 
Sep 19, 2005

As suggested, I made this w/ fresh corn, tomatoes and basil. VERY tasty! I'd do about 1/2 cup less water, but otherwise this was wonderful. Thanks for the recipe!

 
May 29, 2006

This was pretty good! I used frozen corn, but a fresh tomato and it turned out well. I only gave it four because I have had mushroom risotto that is better, but this is a nice alternative.

 
Jul 09, 2003

Great taste, easy to make and like an Italian restaurant, does not reheat well as a leftover.

 
Jul 09, 2003

It looks kinda sloppy but oh! it is delicious! Incredibly rich and creamy even without the 1/2 cup of parmesan cheese

 

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Nutrition

  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 55.8 g
  • 18%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 584 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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