Total Calories: 343
Heat water and milk to a simmer. Keep heat low. Melt butter in a separate pan and sauté onion 3–4 minutes. Add garlic and rice. Stir constantly for 1 minute. Add wine. Stir until absorbed. Begin to add milk/water mixture 1/2 cup at a time. Wait until each addition is absorbed before adding the next amount. When rice has cooked 15 minutes and most of the liquid has absorbed, add corn, tomato, and remaining milk/water mixture. Cook, stirring frequently, until rice is tender, but still slightly chewy. Risotto should take 18–20 minutes to cook.
Stir in cheese, 1/2 the basil, salt, and pepper. Spoon onto plates and top with remaining basil.
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