Recipe by jessica
"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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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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