Tomato 'n' Corn Risotto

Name: Tomato 'n' Corn Risotto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 150 grams uncooked arborio rice; 150 grams uncooked arborio rice; 2 Tbsps butter; 3 Tbsps chicken broth; 12 grams fresh basil leaves, thinly sliced; 12 grams fresh basil leaves, thinly sliced; 193 grams fresh corn (about 5 ears of corn); 1 garlic clove, minced; 1 large onion, finely chopped; 50 milliliters grated Parmesan cheese; 5 servings Pepper to taste; 5 servings Pepper to taste; 1 teaspoons salt; 1 medium tomato, peeled, seeded and chopped; 591 milliliters water; 488 milliliters whole milk

If you want to add more Mediterranean recipes to your repertoire, Tomato 'n' Corn Risotto might be a recipe you should try. Watching your figure? This gluten free recipe has 319 calories, 11g of protein, and 11g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 5. It works well as a hor d'oeuvre. If you have parmesan cheese, basil leaves, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

In a large saucepan, heat the water, milk and broth; keep warm.

Ingredients you will need

Broth

Water

Milk

Equipment you will use

Sauce Pan

In a large skillet, saute onion in butter until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed.

Ingredients you will need

Water

Rice

Add remaining water mixture, 1/2 cup 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 the remaining ingredients; heat through.

Ingredients you will need

Water

Rice

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

150grams

uncooked arborio rice 150grams

uncooked arborio rice 2Tbsps

butter 3Tbsps

chicken broth 12grams

fresh basil leaves, thinly sliced 12grams

fresh basil leaves, thinly sliced 193grams

fresh corn (about 5 ears of corn)1

garlic clove, minced 1large

onion, finely chopped 50milliliters

grated Parmesan cheese 5servings

Pepper to taste 5servings

Pepper to taste 1teaspoons

salt 1medium

tomato, peeled, seeded and chopped 591milliliters

water 488milliliters

whole milk

Recommended wine: Chianti, Verdicchio, Trebbiano

Risotto on the menu? Try pairing with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Villan Antinori Chianti Classico Riserva with a 4.6 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

Antinori Villa Antinori Chianti Classico Riserva

Crafted from 90% Sangiovese and 10% Merlot, the 2010 Villa Antinori Chianti Classico Riserva is intense ruby red in color with fruit and spice aromas. Light touches from the oak aging underscore the cherry and red berry notes that are typical of the Sangiovese grape. The wine's flavors are harmonious on the palate with tannins that are balanced and ripe. The lingering finish is vibrant with a pleasing minerality, which is typical of Chianti Classico.