TOMATO AND CORN RISOTTO
A rich and creamy risotto dish with fresh corn, tomatoes, and basil.
Provided by Girl Who Ate Everything
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken broth and milk in a medium saucepan and bring to a simmer. Turn heat to low, set aside, and keep warm.
- Melt the butter in a large skillet over medium high heat. Add the onion and cook for a couple of minutes or until onion is soft. Add the garlic and rice and cook for one minute stirring constantly.
- Add 1/2 cup of the warm chicken broth and milk mixture to the rice. Cook for a couple of minutes on medium heat or until most of the liquid has been absorbed. Continue adding the broth and milk mixture 1/2 cup at a time cooking until all the liquid has been absorbed before adding the next addition of liquid. Continue doing this until all of the liquid has been added.
- Add the fresh corn and tomatoes. Cook stirring frequently until the corn and tomato have been heated through.
- Stir in Parmesan cheese, basil, and pepper until combined.
- Garnish with basil and serve immediately.
Nutrition Facts : ServingSize 1 Serving
TOMATO 'N' CORN RISOTTO
This is one of my favorite recipes because it uses items from the garden. Milk and Parmesan cheese give this side dish a creaminess everyone's sure to enjoy. -Angela Lively, Baxter, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat the water, milk and broth; keep warm. , In a large skillet, saute onion in butter until tender. , Add garlic; cook 1 minute longer. 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 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.
Nutrition Facts : Calories 295 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 476mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein.
RISOTTO WITH TOMATOES AND CORN
This colorful risotto serves as a luxurious showcase for summer's bounty of tomatoes and corn. This is about as colorful and summery a risotto as you can get. The tomatoes and broth team up as a rich medium for the rice. Don't add the corn too soon, or it will develop a starchy texture like the rice. But cook it long enough to bring out its sweet flavor. Simmer the corn cobs for about 20 minutes in your broth to get a great sweet corn flavor.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Remove corn kernels from cobs and set aside the kernels. Simmer the cobs in stock for 20 to 30 minutes. Remove from stock and discard. Make sure your stock is well seasoned. Bring back to a simmer over low heat, with a ladle nearby or in the pot.
- Heat olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add garlic and rice and cook, stirring, until grains of rice are separate and beginning to crackle, a minute or two. Stir in tomatoes, sugar and salt to taste and cook, stirring, until tomatoes have cooked down slightly, 5 to 10 minutes.
- Add wine and stir until it has evaporated and has been absorbed by the rice. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. Stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often and vigorously. After 10 minutes, add corn and continue for another 10 to 15 minutes. When rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
- Add another ladleful of stock to rice. Stir in basil (or basil, parsley and chives) and Parmesan and remove from heat. The mix should be creamy (add more stock if it sn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 1110 milligrams, Sugar 5 grams, TransFat 0 grams
FRESH CORN RISOTTO WITH BASIL, TOMATO AND LIME
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
- Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
- Stir in pureed corn with another 1/2 cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 5 grams, Carbohydrate 87 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1250 milligrams, Sugar 11 grams, TransFat 0 grams
More about "tomato n corn risotto recipes"
TOMATO, CORN & BASIL RISOTTO MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
FRESH CORN RISOTTO WITH BASIL TOMATO AND LIME FOOD
From homeandrecipe.com
TOMATO N CORN RISOTTO RECIPES- WIKIFOODHUB
From wikifoodhub.com
TOMATO 'N' CORN RISOTTO RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
TOMATO 'N' CORN RISOTTO | RISOTTO RECIPES, RECIPES, HEALTHY EATING …
From pinterest.com
SUMMER CORN TOMATO RISOTTO RECIPE | CAKE 'N KNIFE
From pinterest.com
TOMATO 'N' CORN RISOTTO RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CORN RISOTTO WITH ROASTED CHERRY TOMATOES RECIPE
From epicurious.com
TOMATO N CORN RISOTTO RECIPE BY THE.INSTRUCTOR | IFOOD.TV
From ifood.tv
BEST RISOTTO WITH TOMATOES AND CORN RECIPES
From alicerecipes.com
TOMATO N CORN RISOTTO RECIPES
From tfrecipes.com
SWEET CORN RISOTTO WITH BURSTING TOMATOES - WHOLE AND HEAVENLY …
From wholeandheavenlyoven.com
CORN & TOMATO RISOTTO RECIPE — CARADIFALCO.COM
From caradifalco.com
SUMMER TOMATO AND CORN RISOTTO - LETTUCE ENTERTAIN YOU
From lettuce.com
CREAMY CORN STEAK STRIP RISOTTO RECIPE - HOME CHEF
From homechef.com
TOMATO, CORN & BASIL RISOTTO MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love