"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." — jessica
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2 1/2 cups
uncooked Arborio rice
medium tomato - peeled, seeded and chopped
1 1/3 cups
fresh corn kernels
grated Parmesan cheese
fresh basil leaves, cut into thin strips
ground black pepper to taste
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!
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
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.
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.
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!
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.
Great taste, easy to make and like an Italian restaurant, does not reheat well as a leftover.
It looks kinda sloppy but oh! it is delicious! Incredibly rich and creamy even without the 1/2 cup of parmesan cheese
* Percent Daily Values are based on a 2,000 calorie diet.
Risotto with Tomato, Corn and Basil
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 395
** Calories from Fat: 112
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