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

Tomato 'n' Corn Risotto Recipe

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

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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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