Photo: Markus Spiske
Risotto with Tomato, Corn and Basil
13 ingredients
20 min + 20 min
4 servings
openrecipes
"This risotto dish is best suited for the end of summer when the tomatoes and corn are at their best. Using milk in the risotto dish gives it a lovely richness and creaminess."
Estimated Nutrition (whole recipe, rough)
746
Calories
28g
Protein
29g
Fat
93g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups water
- 2 cups milk
- 2 tablespoons butter
- 1 cup minced onion
- 1 clove garlic, minced
- 3/4 cup uncooked Arborio rice
- 3 tablespoons white wine
- 1 medium tomato - peeled, seeded and chopped
- 1 1/3 cups fresh corn kernels
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, cut into thin strips
- 1/2 teaspoon salt
- ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes