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Tomato 'n' Corn Risotto Recipe

Tomato 'n' Corn Risotto Recipe

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. YIELD:5 servings


  • 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


  • 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.

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.