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
|
|
1 1/3
cup
|
Super Sweet Cut Corn (773), frozen Buy this ingredient
|
|
3/4
cup
|
grated Parmesan cheese
|
|
1/4
cup
|
fresh basil, shredded
|
|
|
Salt & pepper to taste
|
|
Steps
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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