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This is one of my favorite recipes because it uses items from the garden. Milk and Parmesan cheese give this side dish a creaminess everyone's sure to enjoy. —Angela Lively Baxter, Tennessee
This recipe is:
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Nutritional Facts 3/4 cup equals 295 calories, 11 g fat (6 g saturated fat), 29 mg cholesterol, 476 mg sodium, 41 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Tomato 'n' Corn Risotto in Taste of Home June/July 2008, p37
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Reviewed on Sep. 24, 2011 by LynnBest
Delicious! I used Olathe sweet corn, the crisp corn & basil were a perfect combination.
Reviewed on Aug. 26, 2010 by grannygourmet
I think this is basically a good recipe, however, in the future I will replace the water with chicken broth and reduce the basil a little. I think that the broth will add to the flavor which we found to be a little bland and my husband doesn't like a strong basil taste. It is creamy and it was nice to use our home-grown tomatoes and basil. I did use frozen corn as fresh wasn't available.
Reviewed on Jun. 27, 2010 by skoal1
This is delicious!! We usually eat it as a main dish for a light summer meal.
Reviewed on Dec. 30, 2009 by missnatlynn
Amazing flavors! Delicious and creamy!
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