Published: by Absolutely Recipes, in the recipes category.

Corn & Tomato Risotto Recipe.

Ingredients:

2-1/2 cups water
2 cups whole milk
3 TBSPs chicken broth
1 large onion, finely chopped
2 TBSPs 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 TSP salt
Pepper to taste

Recipe Instructions:

In a large saucepan, heat the water, milk and broth; keep warm.

In a large skillet, saute onion in butter until tender.

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.

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.

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