Side Items

Risotto with tomato, corn, and basil is for Side Dish.

Risotto with tomato, corn, and basil takes 10 minutes to prepare.

Risotto with tomato, corn, and basil takes 30 minutes to cook.

Risotto with tomato, corn, and basil makes 8 servings.

The ingredients for Risotto with tomato, corn, and basil are:

2 1/2 cups water
2 cups milk
1 T butter
1 c minced onion
6 cloves garlic
3/4 cup arborio rice
3 T white wine
1 can diced tomatoes in juice
1 can corn
1/2 cup grated parmesan
1/2 cup fresh basil leaves
1/2 tsp salt
pepper

Here is how you make Risotto with tomato, corn, and basil:

Combine water and milk. Simmer over low heat.Melt butter in large skillet over hig heat. Add onion. Cook 3-4 minutes. Add garlic, rice. Stir/cook 1 minute. Add wine and stir until completely absorbed.Add heated milk 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When most of liquid has absorbed, add corn and tomatoes with last of milk. Cook, stirring frequently, until rice is tender & slightly chewy.Stir in parmesan, basil, salt, pepper. Garnish with basil.Number of Servings: 8Recipe submitted by SparkPeople user DIANES16.

The nutritional information for Risotto with tomato, corn, and basil is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 164.4

• Total Fat: 3.7 g
• Cholesterol: 10.0 mg
• Sodium: 298.7 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 1.3 g
• Protein: 7.3 g