Vegetarian

Tomato 'n' Corn Risotto is for Dinner.

Tomato 'n' Corn Risotto takes 15 minutes to prepare.

Tomato 'n' Corn Risotto takes 35 minutes to cook.

Tomato 'n' Corn Risotto makes 5 servings.

The ingredients for Tomato 'n' Corn Risotto are:

2.5 cups water
2 cups milk
3 tbsp chicken broth
1 large onion, finely chopped
1 garlic clove, minced
1 tbsp butter
3/4 cup uncooked arborio rice
1-1/3 cups fresh corn (about 5 ears) can also use frozen
1 medium tomato peeled, seeded and chopped
1/2 cup parmesan cheese grated
1/2 cup fresh basil leaves chopped or 1 tsp dried
1/2 tsp salt
pepper to taste

Here is how you make Tomato 'n' Corn Risotto:

In a large saucepan, heat the water, milk and broth; keep warm.In a large skillet, saute 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 remaining water mixture, 1/2 cups 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 remaining ingredients; heat through.Number of Servings: 5Recipe submitted by SparkPeople user ONETHIRDLOLLY.

The nutritional information for Tomato 'n' Corn Risotto is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 252.9

• Total Fat: 6.0 g
• Cholesterol: 16.2 mg
• Sodium: 537.4 mg
• Total Carbs: 42.0 g
• Dietary Fiber: 2.2 g
• Protein: 11.5 g

Tomato 'n' Corn Risotto is Italian cuisine.

The dietary needs meet for Tomato 'n' Corn Risotto is Vegetarian