Tomato and Corn Risotto

    (172)
    40 minutes

    This risotto dish is most suited for the end of summer when the tomatoes and corn are at their best. Using milk in the risotto dish gives it a lovely richness and creaminess.


    160 people made this

    Ingredients
    Serves: 4 

    • 2 1/2 cups (625ml) water
    • 2 cups (500ml) milk
    • 2 tablespoons butter
    • 1 cup finely diced onion
    • 1 clove garlic, crushed
    • 3/4 cup (125g) uncooked Arborio rice
    • 3 tablespoons white wine
    • 1 medium tomato - peeled, seeded and diced
    • 1 1/3 cups fresh corn kernels
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup fresh basil leaves, cut into thin strips
    • 1/2 teaspoon salt
    • 1 pinch ground black pepper, to taste

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Combine the water and milk in a medium size saucepan. Heat the water and milk to a simmer. Keep the saucepan over low heat.
    2. Melt the butter in a large heavy based saucepan over medium high heat. Add the onion and cook for 3 to 4 minutes stirring occasionally. Add the garlic and the rice stir constantly for 1 minute. Add the white wine and stir until completely absorbed.
    3. Begin to add the heated milk-water mixture 1/2 cup at a time; stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently until the rice is tender but still slightly chewy.
    4. The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil and the salt and pepper. Spoon the risotto immediately onto plates. Top with the remaining basil and serve.

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    Reviews and Ratings
    Global Ratings:
    (172)

    Reviews in English (113)

    by
    37

    I wonder why some people said it has no flavor? I suspect that they may not have used fresh basil. I did use chiken broth instead of water and added a little extra garlic, which I always do and it was smooth and creamy. Not spicy, but everything doesn't have to be!  -  20 Mar 2005  (Review from Allrecipes USA and Canada)

    by
    32

    I added chicken broth instead of the water and eliminated the salt. I also added some shrimp and it was great. Very simple to make. The milk adds a creamy flavor and texture. I will definately make this again.  -  06 Nov 2003  (Review from Allrecipes USA and Canada)

    by
    28

    FABULOUS! Everyone who I've made it for LOVES it. I add much more tomatoes and a bit more corn so everyone has a bite of vegetables. I also add more sliced basil to the final product.  -  13 Nov 2005  (Review from Allrecipes USA and Canada)

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