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Tomato 'n' Corn Risotto Recipe
Tomato 'n' Corn Risotto Recipe photo by Taste of Home

Tomato 'n' Corn Risotto Recipe

Read Reviews (6)
4.75 6
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 5 servings

Ingredients

  • 2-1/2 cups water
  • 2 cups whole milk
  • 3 tablespoons chicken broth
  • 1 large onion, finely chopped
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 3/4 cup uncooked arborio rice
  • 1-1/3 cups fresh corn (about 5 ears of corn)
  • 1 medium tomato, peeled, seeded and chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/2 teaspoon salt
  • Pepper to taste

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.

Directions

  1. In a large saucepan, heat the water, milk and broth; keep warm.
  2. In a large skillet, saute onion in butter until tender.
  3. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed.
  4. Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through. Yield: 5 servings.
Originally published as Tomato 'n' Corn Risotto in Taste of Home June/July 2008, p37

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.

Reviews for Tomato 'n' Corn Risotto(6)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 27, 2013

A family summer time favorite

MY REVIEW
Reviewed Dec. 11, 2012

First time making risotto and I was surprised and happy that it was very easy to make! I only gave it 4 stars because I did add less Basil and left out the tomatoes ( just my preference) and I substituted the water for chicken broth and did 2 cups of milk and 1/2 cup of whipping cream.

MY REVIEW
Reviewed Sep. 24, 2011

Delicious! I used Olathe sweet corn, the crisp corn & basil were a perfect combination.

MY REVIEW
Reviewed Aug. 26, 2010

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.

MY REVIEW
Reviewed Jun. 27, 2010

This is delicious!! We usually eat it as a main dish for a light summer meal.

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