Tomato ‘N’ Corn Risotto Recipe

Name: Tomato ‘N’ Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-1/2 cups water, 2 cups whole milk, 3 tablespoons chicken broth, 1 large onion, finely chopped, and more.

Yes, Tomato ‘N’ Corn Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato ‘N’ Corn Risotto

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