Risotto with tomato, corn, and basil
Nutritional Info
- 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
View full nutritional breakdown of Risotto with tomato, corn, and basil calories by ingredient
Number of Servings: 8
Ingredients
-
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
Directions
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.