Risotto with Tomato, Corn and Basil

Description

This risotto dish is best suited for the end of summer when the tomatoes and corn are at their best. Using milk in the risotto dish gives it a lovely richness and creaminess.

Ingredients

• 2 ½ cups water
• 2 cups milk
• 2 tablespoons butter
• 1 cup minced onion
• 1 clove garlic, minced
• ¾ cup uncooked Arborio rice
• 3 tablespoons white wine
• 1 medium tomato – peeled, seeded and chopped
• 1 ⅓ cups fresh corn kernels
• ½ cup grated Parmesan cheese
• ½ cup fresh basil leaves, cut into thin strips
• ½ teaspoon salt
• ground black pepper to taste

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings: 4