Risotto with tomato, corn, and basil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 1/2 cups water2 cups milk1 T butter1 c minced onion6 cloves garlic3/4 cup arborio rice3 T white wine1 can diced tomatoes in juice1 can corn1/2 cup grated parmesan1/2 cup fresh basil leaves1/2 tsp saltpepper
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: 8
Recipe submitted by SparkPeople user DIANES16.
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: 8
Recipe submitted by SparkPeople user DIANES16.
Nutritional Info 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
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