Best Risotto With Tomatoes And Corn Recipes

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TOMATO AND CORN RISOTTO



Tomato and Corn Risotto image

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

2 1/2 cups chicken broth
2 cups whole milk
1 white onion, finely chopped
2 tablespoons butter
1/2 teaspoon minced garlic
3/4 cup arborio rice
1 1/2 cups fresh corn
1 large tomato, seeded and diced
1/2 cup grated Parmesan cheese
1/2 cup fresh basil, sliced thinly
Pepper to taste

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

CORN RISOTTO WITH TOMATOES & SPINACH



Corn Risotto with Tomatoes & Spinach image

Corn and tomatoes make this risotto taste like summer itself, but you can stir in almost any vegetables that your family likes. Make this simple entree vegetarian by swapping in vegetable broth or "no-chicken" broth for the chicken broth.

Provided by Joy Howard

Categories     Healthy Parmesan Cheese Recipes

Time 35m

Number Of Ingredients 13

5 cups low-sodium chicken broth
2 tablespoons unsalted butter
¾ cup minced shallots
2 cloves garlic, minced
1 ½ cups arborio rice
¾ teaspoon salt
¼ teaspoon ground pepper
½ cup dry white wine
1 ½ cups corn, thawed if frozen
1 ½ cups baby spinach
¾ cup chopped tomatoes
5 tablespoons grated Parmesan cheese, plus more for garnish
¼ cup chopped fresh basil

Steps:

  • Heat broth in a medium saucepan over medium-low heat until steaming.
  • Melt butter in a large pot over medium heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute. Add rice, salt and pepper and cook, stirring frequently, until the rice begins to turn translucent, about 1 minute. Add wine and cook, stirring constantly, until it has evaporated, about 1 minute.
  • Add 1 cup of the hot broth and cook, stirring occasionally, until the liquid is absorbed, 1 to 2 minutes. Continue adding the broth, 1/2 cup at a time, stirring frequently and waiting until it has been absorbed before adding more, until you've added all the broth, about 20 minutes.
  • Add corn, spinach and tomatoes and stir until the spinach is wilted, about 1 minute. Remove from heat; stir in Parmesan. Serve the risotto topped with basil and more cheese, if desired.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 53.4 g, Cholesterol 13.8 mg, Fat 7.3 g, Fiber 4 g, Protein 11.6 g, SaturatedFat 3.5 g, Sodium 447.4 mg, Sugar 4.9 g

TOMATO 'N' CORN RISOTTO



Tomato 'n' Corn Risotto image

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

2-1/2 cups water
2 cups whole milk
3 tablespoons chicken broth
1 large onion, finely chopped
2 tablespoons butter
1 garlic clove, minced
3/4 cup uncooked arborio rice
1-1/3 cups fresh corn (about 5 ears of corn)
1 medium tomato, peeled, seeded and chopped
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves, thinly sliced
1/2 teaspoon salt
Pepper to taste

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.

CORN RISOTTO



Corn Risotto image

This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don't have the time, chicken stock will work. The dish is also pleasingly light, for risotto - finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt - which wouldn't be the end of the world, of course, since you'll still have a wonderfully creamy risotto.

Provided by Emily Weinstein

Categories     dinner, lunch, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 19

6 cups corn stock (see recipe below) or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
1 1/2 cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons minced chives (optional)
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

Steps:

  • Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
  • Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
  • Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
  • Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
  • Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
  • In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
  • Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 25 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 1572 milligrams, Sugar 15 grams, TransFat 0 grams

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