Reviewed: Oct. 5, 2009

This is a nice risotto, on the sweet side thanks to the wonderful addition of corn. I din't peel the tomato, just seeded and chopped it and added it in for the last few minutes. Next time I'll try substituting chicken broth for the water for a little more savory taste. Be sure to allow more cooking time than the recipe suggests; it took me about 50 minutes from start to finish. Don't add the liquid too quickly or cook it over very high heat to try to speed up the absorption of the liquid; risotto always takes a while, but it's worth it!

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cecefltrn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Oct. 4, 2009

This was so good! I prepared this dish as directed with the exception of replacing tomato with zucchini. It turned out fabulous. I ended up stirring it for over 30 minutes, but it was well worth it!

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nicbrit

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Reviewed: Sep. 26, 2009

I have tried other corn risotto recipes, and this one beats them all. Very creamy and full of flavor. Be sure to salt the fresh corn and tomatoes to bring our their full flavor. Thanks Jessica!

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Angie

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Reviewed: Sep. 22, 2009

This is a fantastic summer dish.

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stick

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Reviewed: Sep. 5, 2009

This was delicious! Thanks to the other reviewer who suggested the chicken broth instead of water, that was great!

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Lauren

Cooking Level: Intermediate

Living In: Abington, Pennsylvania, USA

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Reviewed: Aug. 12, 2009

WOW! I have never made risotto before and this turned out great! It takes a lot of time but is well worth it in the end. I will for sure make this again.

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love2cook32

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Aug. 11, 2009

Very good! I doubled the garlic and put extra basil in it. I also added about half of a container of sliced mushrooms at the same time as I added the corn and tomatoes...awesome!

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julia229

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Reviewed: Aug. 11, 2009

This was pretty good. I doubled the garlic and didn't put onion (personal preference). My advice would be: DO NOT PANIC at the amount of fluid that goes into this recipe. It should all absorb in the end. Other than that, good recipe-- I will probably make it again.

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KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jun. 8, 2009

yum! i used 1.5 times as much butter and 1.25 times as much parmesan. also used frozen corn and veg broth in stead of water. with the amount of water called for, it took a very long time to absorb it all. i would recommend not using as much water as the recipe calls for.

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genghis

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Reviewed: Mar. 28, 2009

Oh my goodness, this was fabulous! Absolutely the best risotto, restaurant or otherwise, that I have eaten. The only change that I made to this recipe is that I did not have fresh basil, so I used dried. When my husband saw me making it, he turned up his nose because he does not like tomatos and even he licked his plate clean! Will add this to our "fav" collection. Thanks for sharing!

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CRIVY1

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Reviewed: Mar. 26, 2009

One of our favorite dinners! Yum!

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JELJ

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Reviewed: Feb. 7, 2009

Love this recipe ! I've made it about 10 times now, but I sub in chopped broccoli for the corn, and toss it in about two minutes before adding the tomato. I also cut the onion back to 1/2 cup. I use 1/2 tbsp dried basil if I don't have fresh, and after grating fresh Parmesan cheese for this recipe, I'll never go back to the packaged grated stuff !

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jan. 24, 2009

This is a great recipe! I really enjoyed the flavors and it felt like summertime in the middle of winter! I used what I had, 1 can diced tomatoes, frozen corn and used chicken broth in place of water. It turned out very well for us! I had crumbled bacon on hand and threw them in, too, it was nice. I could see this being a sturdy side or a light main course... I would increase the herbs and add the garlic towards the end for a deeper flavor. Thanks for a great recipe!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Jan. 10, 2009

I made this last night to pair with sundried tomato feta and spinach stuffed chicken breasts. I used 3 chicken boullion cubes with the water but other than that made the recipe as written. This was a lovely recipe and I received rave reviews from our dinner guests.

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3Gs4Me

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

Made this tonight, except the recipe i used, called for 1 onion finley diced, and i added salt and pepper to my tastes, and it was delicous! :) I got this recipe from a taste of home magazine, and then looked for it on here! :) Thanks!

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Christy

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Evans, Washington, USA

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Reviewed: Nov. 24, 2008

OUTSTANDING. I hardly ever give five stars. Bursting with tomato and corn flavor. I added some cooked, peeled shrimp in the last five minutes, just to warm up. Yumyumyum!

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DrGaellon

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Yonkers, New York, USA

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Reviewed: Nov. 16, 2008

Much easier than I thought but I definitely recommend prepping EVERYTHING ahead of time. The risotto requires so much attention while absorbing the liquid that you can't multitask. We liked it better with less corn, more rice (and therefore more liquids), and chicken. I used chicken broth instead of water and no milk. All of the reviews were helpful except the ones that said it wasn't good. I'm an ameteur cook and mine came out amazing (so says my picky husband). Now that I've learned the basics i'm going to make this with sausage, basil and onions.

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Casey

Cooking Level: Intermediate

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Oct. 17, 2008

This risotto was incredible! The taste even tops the risotto I always order at a great Italian restaurant close to home. The only downside is it makes my husband and I fight over who gets to take the left overs to work the next day. I definitely recommend trying this recipe!

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M. Siems

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

I don't like cheese much, so I just put a sprinkle of Parmesan in mine. Very yummy. Loved the sweet bite that the corn brought.

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kyoooootie

Cooking Level: Expert

Home Town: Fort Lee, New Jersey, USA

Living In: Hamden, Connecticut, USA

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Reviewed: Sep. 8, 2008

This is a really marvelous risotto recipe. I've made it twice...the first time left out the onions just because I didn't have any, and it was absolutely delicious! I used fresh tomatoes and basil with canned corn (vacuum-packed for extra crispness). BF raved about it, said "this is the best tasting food I've ever had in my mouth!" This coming from the guy who always compliments my cooking; however this recipe bumped me up to 'gourmet chef' status. I made it again a week later, followed the recipe exactly, except substituted homemade chicken stock (from a rotisserie chicken) for the water. I didn't think it was possible, but it was even better this time! BF said "all food should taste like this".

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