• Preparation Time
  • Total Time
  • Number of Servings 4

Here is our version of a delicious creamy risotto with sweet corn and cheese. A perfect side dish or vegetarian entrée to serve any day of the week.

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Ingredients

  • 2 1/2 cups
    chicken broth
  • 2 cups
    whole milk
  • 1 cup
    onions, finely chopped
  • 1
    clove garlic, minced
  • 3/4 cup
    Arborio rice
  • 3 Tbsp
    white wine
  • 1 medium
    tomato, seeded & chopped
  • 3/4 cup
    grated Parmesan cheese
  • 1/4 cup
    fresh basil, shredded
  • Salt & pepper to taste

Instructions

1. Heat broth and milk in saucepan over low heat to a simmer.

2. Sauté onions in butter until tender in large skillet. Add garlic and cook 1 minute.

3. Stir in rice and cook 2-3 minutes. Stir in 1 cup hot broth mixture. Cook and stir until liquid is absorbed.

4. Add remaining mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions.

5. Cook about 20-22 minutes until risotto is creamy and rice is slightly tender,

6. Stir in remaining ingredients and heat until cooked through.

Products From Recipe

  1. #773
    2.5 lb. resealable bag
    Serves 13
    Number of Times Purchased:

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