• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Tomato 'n' Corn Risotto Recipe

  • 5servings
  • 50minutes
  • 295calories

Add to MenuAdd to Calendar

Source: www.tasteofhome.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-1/2 cups water

  2. 2 cups whole milk

  3. 3 tablespoons chicken broth

  4. 1 large onion, finely chopped

  5. 2 tablespoons butter

  6. 1 garlic clove, minced

  7. 3/4 cup uncooked arborio rice

  8. 1-1/3 cups fresh corn (about 5 ears of corn)

  9. 1 medium tomato, peeled, seeded and chopped

  10. 1/2 cup grated Parmesan cheese

  11. 1/2 cup fresh basil leaves, thinly sliced

  12. 1/2 teaspoon salt

  13. Pepper to taste

Instructions Jump to Ingredients ↑

  1. Tomato 'n' Corn Risotto Recipe photo by Taste of Home 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback