Skip to Content

Tomato and Corn Risotto

  • Save Recipe
  • Prep 10 min
  • Total 35 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
A rich and creamy risotto dish with fresh corn, tomatoes, and basil.
by: Girl Who Ate Everything
Updated May 23, 2017
  • Save
  • Share
  • Keep Screen On


  • 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


  • 1
    Combine chicken broth and milk in a medium saucepan and bring to a simmer. Turn heat to low, set aside, and keep warm.
  • 2
    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.
  • 3
    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.
  • 4
    Add the fresh corn and tomatoes. Cook stirring frequently until the corn and tomato have been heated through.
  • 5
    Stir in Parmesan cheese, basil, and pepper until combined.
  • 6
    Garnish with basil and serve immediately.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Now that summer is here it’s time to take advantage of all those fresh vegetables from the garden. Risotto is a versatile dish that acts as a blank canvas to a world of possible ingredients to be added. In this Tomato and Corn Risotto, creamy Parmesan risotto is sprinkled with the vibrant colors of garden fresh tomatoes, basil, and corn straight off the cob. Of course you could use frozen corn if you don’t have access to fresh corn, but I think the fresh corn makes all the difference in this dish. Risotto can be a bit intimidating if you’ve never tackled it. Although it does require some attention and care, it really is not that difficult to make. You can’t just walk away from it because it requires frequent stirring to be successful. When making risotto you definitely need to use a short grain rice like Arborio or Carnaroli, which can absorb a lot of liquid without becoming mushy. When making risotto, liquid is added, then cooked until evaporated (with a lot of stirring in between). Then more liquid is added and you repeat the process. Just think of it as a good workout to get your arms nice and toned for the summer. Get Creative! There are no rules as to what vegetables you can add to this dish. If you have a boatload of zucchini or some other vegetable in your garden, dice it up and throw it in. Risotto Recipes Asparagus, sweet potato, lemon or mushroom -- for more risotto flavor fun, try some of our favorite risotto recipes!
© 2024 ®/TM General Mills All Rights Reserved