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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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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. Ingredients:
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 |
Directions:
1. In a large saucepan, heat the water, milk and broth; keep warm.
2. In a large skillet, saute onion in butter until tender.
3. 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.
4. 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. Yield: 5 servings.
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