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Tomato N Corn Risotto

the.instructor's picture
  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
  Butter 2 Tablespoon
  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
  Salt 1⁄2 Teaspoon
  Pepper 1

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.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Rice, Corn

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