Risotto with Tomato, Corn and Basil

Serves: 4
Total Calories: 343


2 1/2 cups water
2 cups milk (whole or low fat)
2 tablespoons butter
1 cup minced onion
1 garlic clove, minced
3/4 cup uncooked Arborio rice
3 tablespoons white wine
1 1/2 cups corn kernels
1 ripe tomato, seeded, chopped fine
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced basil, divided
1/2 teaspoon salt
pepper to taste


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.

Nutritional Facts:

Serves: 4
Total Calories: 343
Calories from Fat: 128

This Risotto with Tomato, Corn and Basil recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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