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Tomato 'n' Corn Risotto

 Tomato 'n' Corn Risotto
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
5 ServingsPrep: 15 min. Cook: 35 min.

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

Directions

  • In a large saucepan, heat the water, milk and broth; keep warm.
  • In a large skillet, saute onion in butter until tender.
  • 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.
  • 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

2 of 2

Tomato 'n' Corn Risotto (continued)

Directions (continued)

  • servings.
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.