Tomato N Corn Risotto
|Water||2 1⁄2 Cup (40 tbs)|
|Milk||2 Cup (32 tbs)|
|Chicken broth||3 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Arborio rice||3⁄4 Cup (12 tbs), uncooked|
|Fresh corn||1 1⁄3 Cup (21.33 tbs) (About 5 Ears Of Corn)|
|Tomato||1 Medium, peeled, seeded and chopped|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Fresh basil leaves||1⁄2 Cup (8 tbs), thinly sliced|
In a large saucepan, heat the water, milk and chicken broth; keep warm.
In a large skillet, saute the onion and garlic in butter until tender.
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 the remaining water mixture, 1/2 cup at a time, stirring constantly.
Allow the liquid to absorb between each addition.
Cook until the risotto is creamy and the rice is almost tender.
Stir in remaining ingredients; heat through.