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Corn Risotto with Tomatoes and Basil

Corn Risotto with Tomatoes and Basil

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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.


Ingredients and Steps


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
1 1/3 cup Super Sweet Cut Corn (773), frozen

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3/4 cup grated Parmesan cheese
1/4 cup fresh basil, shredded
Salt & pepper to taste


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.

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