Reviewed: Aug. 31, 2008

I used sun-dried tomatoes (which I let rehydrate in the risotto while cooking), kernels from some leftover BBQ roasted corn, a whole pack of fresh basil, and canned vegetable broth. I wanted to lick the bowl. I have been cooking risottos regularly for several years,and this is now in my top three (along with a simple asparaus and lemon, and butternut squash and sage.) Use fresh produce and real parmaigiano reggiano. Soooo good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

proud2beafoodie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2008

It was delicious and easy to make. I didn't get tired at all from the stirring. I used frozen corn, which I didn't think mattered. I loved the fresh basil in this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

duchessmellie

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2008

This is a delicious recipe! I only had 1/2 cup of milk so I used chicken broth to make up for the milk I didn't have and it came out great. Definitely have to use fresh basil in this, it's fabulous. I might throw in some chicken and balsamic vinegar next time. I think this recipe can be played around with a lot, very versatile.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ANJA

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: Oakland, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2008

Absolutely incredible - I didn't have fresh tomatoes, so used organic canned diced tomatoes and since I didn't have fresh basil I used italian seasoning. I have also made a number of modified risotto dishes, using this technique as a base and it has always been a hit

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

elblair

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2008

Jessica, I can't thank you enough for providing this wonderful recipe! I had never had risotto before and so many recipes call for broth which I cannot have right now (MSG, among others). It definitely is a labor of love. I added some shrimp like others suggested and had to use frozen corn niblets, but it was fabulous! The husband loved it too!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

junebug2007

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2007

Very easy to make, loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Anat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2007

This recipe has quickly become a family favorite. We use vegetable broth for the liquid and use lots of garlic.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

junglepeachpie

Cooking Level: Intermediate

Living In: El Cerrito, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2007

I have mixed reviews of this one. This recipe was very time-consuming, but didn't taste too bad. Note, you might want to use all fresh vegetables for this dish. Risottos just aren't the same when the veggies are canned.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2007

I love the basil flavor of this recipe! The only thing I might do differently next time is cook with chicken broth instead of milk. In my experience, it tends to thicken quicker and adds a little more flavor.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sabesi

Cooking Level: Expert

Home Town: Columbia, Maryland, USA

Living In: Albuquerque, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2007

this was really delicious and creamy. very easy to make. i also added some pan seared scallops on top. yummy

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

merri rosenthal

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Sunrise, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2007

Like the previous reviewer I left out the milk and used vegetable stock. Other than that I followed the recipe exactly. A very good risotto which I used as a main dish for the vegetarian in my family and a side for the rest of us. Thankyou.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 10, 2007

Excellent! I changed this a bit and made mine in a more traditional way-I substituted vegetable broth for the milk (wasn't wild about the milk idea for some reason). I did everything else almost as indicated-didn't peel the tomato (too much work and not necessary!), added extra parmesan, and stirred in a pat of butter before serving. Topped with basil and more parmesan and it was great!! Very fresh tasting risotto because of the corn and basil-every last grain of rice was gone! Thanks!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JENNYLYN1

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2007

I thought this recipe was really delicious. I didn't have any basil, but I used sundried tomato and basil flavoured mozzarella instead of the parmesan and a good sprinkling of Italian seasoning, so that seemed to work instead. The only complaint I have is the use of milk--risotto always gets creamy without milk, and I didn't find the milk made that much of a difference. It just made the dish heavier than it needed to be. I'll make this again for sure--but with chicken stock instead of milk.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

iheartnitz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2006

goes great with risotto with tomato,corn and basil

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EFLYNN1234

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2006

We're big fans of this recipe. It is toddler friendly and the fresh corn, tomato and basil make it sooo good. I used raw corn cut from the cob and added it in to make sure it cooked earlier in the process. Turned out great. It may give you gas though! Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

S.Campbell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2006

I thought this was just ok. Risotto shouldn't get its creaminess from milk or cream but from the type or rice used (arborio or carnaroli). Also, I didn't think corn was the best complement to basil and parmesan. Definitely not that much corn, anyway!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2006

This was the very first time, I ever attempted making risotto. The final product was absolutely fabulous! Perfectly creamy, with a rose type sauce, deliciously cheesy, and with the right hint of basil! I added 1 pound of shrimp, peeled and deveined, with the corn and tomatoes to make it more of a main course entree. Scallops and salmon would also be fantastic additions. I would like to try it with 2 tomatos the next time I make it. I used fresh corn on the cob, and a garde fresh tomato. If I closed my eyes, I could have imagined I were in a fine italian restaurant.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Christine T

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2006

I used frozen corn with this one, and added chicken to it. It's alot of stirring, and time, but is well worth it! It's so creamy, and delicious! I would recommend trying this one! Thanks for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful