Risotto with Corn, Tomatoes & Basil
- 4 cups low-salt chicken broth
- 3 ears corn, shucked and cleaned of any silk
- 2 Tbs. unsalted butter or olive oil
- 1 shallot or small onion, minced
- 1 cup arborio rice
- 1/3 cup dry white wine
- 1 cup chopped plum or cherry tomatoes
- 2 tsp. extra-virgin olive oil
- 3 Tbs. torn fresh basil leaves
- Kosher salt and freshly ground black pepper
- 1/3 cup freshly grated Parmigiano-Reggiano
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, fresh leaves (3 Tbs.)
- Corn (3 ears)
- Plum or cherry tomatoes (1 cup)
- Shallot or small onion (1)
- Canned Goods
Chicken broth, low-salt (4 cups)
- Cooking & Baking
- Butter or olive oil, unsalted (2 Tbs.)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (2 tsp.)
- Pasta & Grains
- Arborio rice (1 cup)
- Dairy
- Parmigiano-reggiano (1/3 cup)
- Beer, Wine & Liquor
- White wine, dry (1/3 cup)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published August 1, 2003 (9 years ago).
5 people saved this recipe.
