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Risotto with Tomato, Corn and Basil

SUBMITTED BY: jessica PHOTO BY: SunFlower

"This risotto dish is best suited for the end of summer when the tomatoes and corn are at their best. Using milk in the risotto dish gives it a lovely richness and creaminess."
RECIPE RATING:
The reviewer gave this recipe 52 stars. This recipe average a 4.4 star rating.
Read Reviews (42)
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 1/2 cups water
  • 2 cups milk
  • 2 tablespoons butter
  • 1 cup minced onion
  • 1 clove garlic, minced
  • 3/4 cup uncooked Arborio rice
  • 3 tablespoons white wine
  • 1 medium tomato - peeled, seeded and chopped
  • 1 1/3 cups fresh corn kernels
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh basil leaves, cut into thin strips
  • 1/2 teaspoon salt
  • ground black pepper to taste

DIRECTIONS

  1. Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.
  2. Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.
  3. Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.
  4. The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2005 by Sara
I wonder why some people said it has no flavor? I suspect that they may not have used fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2005 by ELTRAN
FABULOUS! Everyone who I've made it for LOVES it. I add much more tomatoes and a bit more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2003 by GRANDESA
I added chicken broth instead of the water and eliminated the salt. I also added some shrimp... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2006 by BIOPHILE
This was pretty good! I used frozen corn, but a fresh tomato and it turned out well. I only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 9, 2003 by Leanne
Great taste, easy to make and like an Italian restaurant, does not reheat well as a leftover. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2005 by CITEREH
As suggested, I made this w/ fresh corn, tomatoes and basil. VERY tasty! I'd do about 1/2... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2005 by Heaven
This was good and I felt that it was flavorful. I used fresh tomatoes, frozen corn and extra... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2005 by LAUREN3581
I do not like tomatos, so I ommitted those. Still, this came out almost perfect. I thought... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2003 by PWESTCOT
Cream of Wheat has more taste than this concoction. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 9, 2003 by FATUOUS